CookPal AI
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Sudachi Chicken Salt Udon

Cost $10, save $8

Source: Recommended by CookPal

  • 30 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Fruit

    • 2 sudachi fruits

  • Meat

    • 🍗 150g chicken thigh

  • Seasoning

    • 🧂 Pinch of salt for seasoning
    • 🧂 1/2 tsp salt

  • Vegetable

    • 🍄 1 pack shimeji mushrooms

  • Liquid

    • 1 tbsp sake
    • đź’§ 600ml water

  • Grain

    • 🍜 2 frozen udon noodles

STEPS

1

Peel one sudachi thinly and julienne the peel. Squeeze the juice from its flesh. Quarter the other sudachi.

2

Cut chicken thigh into bite-sized pieces and rub with a pinch of salt. Trim the base of shimeji mushrooms and separate into small clusters.

3

In a pot, add chicken thigh, sake, 1/2 tsp salt, and water. Bring to a boil and skim off any foam. Simmer on medium heat for 5 minutes.

4

Add frozen udon, shimeji mushrooms, and julienned sudachi peel to the pot. Simmer for 3 minutes, then add sudachi juice and turn off the heat. Serve in bowls and garnish with quartered sudachi.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 20g
    Protein
  • 45g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

Sudachi adds a unique citrus aroma; adjust the amount to your taste.Frozen udon is convenient and holds its texture well.This dish is light and perfect for digestion-friendly meals.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.