Dashi With Udon
|Chicken breast||1⁄2 , skinned, boned and cut into 15 small julienne strips|
|Soy sauce||1 Teaspoon|
|Sake/Dry sherry||1⁄2 Teaspoon|
|Dried mushrooms||2 , softened and cut into 15 slivers|
|Water chestnuts||5 , each cut into 5 slices|
|Udon||1⁄4 Pound (Thick Wheat Noodles)|
|Hot water||6 Cup (96 tbs)|
|Soy sauce||To Taste|
|Spinach leaves||5 Small|
|Lemon peel strips||5|
Marinate chicken strips in soy, sake and sugar 15 minutes.
Combine with mushroom slivers, water chestnut slices and 1/2 cup of the dashi.
Bring to boil and cook, covered, 10 minutes.
Remove cover and let liquid boil away.
Set aside and keep warm.Cover udon with 4 cups of the hot water, bring to boil and add rest of water.
Bring back to boil, cook 1 minute, drain and rinse with cold water.
Shake colander to remove as much water as possible.
Heat remaining 5 cups dashi, adjust seasonings with soy, and reheat with udon.
Place 3 pieces of chicken, 3 mushroom slivers and 5 slices of water chestnut into each of 5 bowls.
Ladle dashi and udon into bowls and garnish with spinach, carrot and lemon peel.