CookPal AI
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Kashiwa Udon

비용 $10, 절약하다 $5

출처: Recommended by CookPal

  • 30 Min
  • 2 인분
  • $10

재료

  • 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

단계

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.

영양 성분

1인분당

🔥

450

칼로리

  • 30g
    단백질
  • 50g
    탄수화물
  • 10g
    지방

💡 팁

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.

⚠️ 주의사항

이 레시피는 영감을 위한 것이며, 구체적인 사용은 개인 차이에 따라 조정되어야 합니다.