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Kashiwa Udon

Costo $10, ahorrar $5

Fuente: Recommended by CookPal

  • 30 Min
  • 2 Porciones
  • $10

INGREDIENTES

  • Main

    • 2 frozen udon noodles
    • 🍗 200g chicken breast
    • 2 slices kamaboko (fish cake)
    • 🧅 15cm green onion (45g)
    • 🍬 1/2 tbsp sugar
    • 🧂 1 tbsp soy sauce
    • A pinch of shichimi togarashi

  • Broth

    • 💧 600cc water
    • 2 slices ginger
    • 1 tbsp sake
    • 🧂 A pinch of salt
    • 1/2 tsp dashi powder

PASOS

1

Slice the green onion into small pieces.

2

Cut the chicken breast into large bite-sized pieces.

3

In a pot, combine chicken, broth ingredients (water, ginger, sake, salt, dashi powder) and bring to a boil over medium heat. Skim off any foam, cover, and simmer on low heat for 15 minutes. Remove ginger slices, set aside 50cc of broth, and take out the chicken to cool. Separate the meat and skin, shred the meat finely, and slice the skin into thin strips.

4

In a frying pan, heat the chicken meat and skin with sugar over medium heat until the sugar dissolves. Add the reserved broth and soy sauce, and cook for about 3 minutes until the liquid evaporates.

5

Place the frozen udon noodles in a microwave-safe container, cover loosely with plastic wrap, and heat according to package instructions. Divide the noodles into bowls, top with the chicken mixture, and pour the remaining broth evenly. Garnish with green onion, kamaboko slices, and a pinch of shichimi togarashi.

NUTRIENTES

Por 1 porción

🔥

450

Calorías

  • 30g
    Proteína
  • 50g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

Use fresh udon noodles if available for a more authentic texture.Adjust the sweetness and saltiness of the broth to your preference.Leftover chicken can be used for other dishes like salads or sandwiches.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.