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Dashi With Udon

Meal.Mates's picture
Ingredients
  Chicken breast 1⁄2 , skinned, boned and cut into 15 small julienne strips
  Soy sauce 1 Teaspoon
  Sake/Dry sherry 1⁄2 Teaspoon
  Sugar 1 Dash
  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
  Carrot 5 Small
  Lemon peel strips 5
Directions

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.

Recipe Summary

Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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