Ingredients Jump to Instructions ↓

  1. 8 cups 1896ml Dashi

  2. 2 teaspoons 10ml Salt

  3. 3 tablespoons 45ml Dark soy sauce

  4. 3 tablespoons 45ml Light soy sauce

  5. 2 tablespoons 30ml Sugar

  6. 2 tablespoons 30ml Mirin

  7. 1 lb 454g / 16oz Boneless skinless chicken breasts - cut bite-size

  8. (or boneless skinless chicken thighs)

  9. 6 Green onions - cut into 2" lengths,

  10. And halved lengthwise 6 Fresh shiitake mushroom caps - (to 8) - criss-crossed on top

  11. With a knife

  12. 1/4 Napa cabbage head - cut into 1" squares

  13. 1 lb 454g / 16oz Fresh, refrigerated or frozen udon noodles

Instructions Jump to Ingredients ↑

  1. In a large pot, bring dashi just to a boil, then add the salt, soy sauces, sugar and mirin. Stir to dissolve, then bring the broth back to a gentle boil, and add the chicken pieces. Simmer until the chicken is tender, about 10 minutes, skimming any foam. Add the onions, mushrooms, and cabbage and simmer another 2 to 3 minutes.

  2. Meanwhile, bring a large pot of unsalted water to a rapid boil. Add the noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. Drain noodles in a colander and rinse under cold running water while rubbing noodles to remove surface starch. Serve immediately, placing noodles in individual warm, deep bowls. Ladle hot broth over the noodles, and arrange pieces of chicken, onions, and mushrooms on the noodles. Serve immediately.

  3. This recipe yields 4 to 6 servings.


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