chicken yaki udon
Directions
- 1Cut the chicken thigh into small, bite-sized pieces.
- 2Cut the chicken thigh into small, bite-sized pieces.
- 3Cut the chicken thigh into small, bite-sized pieces.
- 4Place the chicken pieces in a bowl and marinate them with a mixture of miso paste, sake, sugar, and water.
- 5Place the chicken pieces in a bowl and marinate them with a mixture of miso paste, sake, sugar, and water.
- 6Place the chicken pieces in a bowl and marinate them with a mixture of miso paste, sake, sugar, and water.
- 7Heat a pan with 1 teaspoon of oil over medium-high heat.
- 8Heat a pan with 1 teaspoon of oil over medium-high heat.
- 9Heat a pan with 1 teaspoon of oil over medium-high heat.
- 10Add the marinated chicken to the pan and stir-fry until fully cooked, about 5 minutes. Remove the chicken from the pan and set it aside.
- 11Add the marinated chicken to the pan and stir-fry until fully cooked, about 5 minutes. Remove the chicken from the pan and set it aside.
- 12Add the marinated chicken to the pan and stir-fry until fully cooked, about 5 minutes. Remove the chicken from the pan and set it aside.
- 13In the same pan, add the thinly sliced onion, julienned carrots, sliced cabbage, and minced garlic. Stir-fry for 2 minutes until fragrant.
- 14In the same pan, add the thinly sliced onion, julienned carrots, sliced cabbage, and minced garlic. Stir-fry for 2 minutes until fragrant.
- 15In the same pan, add the thinly sliced onion, julienned carrots, sliced cabbage, and minced garlic. Stir-fry for 2 minutes until fragrant.
- 16Add the sliced shiitake mushrooms to the pan and mix.
- 17Add the sliced shiitake mushrooms to the pan and mix.
- 18Add the sliced shiitake mushrooms to the pan and mix.
- 19Add the cooked udon noodles to the pan.
- 20Add the cooked udon noodles to the pan.
- 21Add the cooked udon noodles to the pan.
- 22Pour in the light soy sauce, dark soy sauce, mirin, and a dash of black pepper.
- 23Pour in the light soy sauce, dark soy sauce, mirin, and a dash of black pepper.
- 24Pour in the light soy sauce, dark soy sauce, mirin, and a dash of black pepper.
- 25Toss to combine all ingredients and cook for another 2-3 minutes until tender.
- 26Toss to combine all ingredients and cook for another 2-3 minutes until tender.
- 27Toss to combine all ingredients and cook for another 2-3 minutes until tender.
- 28Return the cooked chicken to the pan and stir-fry for an additional minute. Drizzle with sesame oil and serve.
- 29Return the cooked chicken to the pan and stir-fry for an additional minute. Drizzle with sesame oil and serve.
- 30Return the cooked chicken to the pan and stir-fry for an additional minute. Drizzle with sesame oil and serve.
Ingredients
- 1 serving udon noodles
- 1 serving udon noodles
- 1 serving udon noodles
- 1 chicken thigh, boneless and skinless
- 1 chicken thigh, boneless and skinless
- 1 chicken thigh, boneless and skinless
- 0.33 tablespoon miso paste
- 0.33 tablespoon miso paste
- 0.33 tablespoon miso paste
- 0.5 tablespoon sake
- 0.5 tablespoon sake
- 0.5 tablespoon sake
- 1 teaspoon sugar
- 1 teaspoon sugar
- 1 teaspoon sugar
- 1 tablespoon water
- 1 tablespoon water
- 1 tablespoon water
- 0.5 onion
- 0.5 onion
- 0.5 onion
- 0.5 carrot
- 0.5 carrot
- 0.5 carrot
- 100 g cabbage
- 100 g cabbage
- 100 g cabbage
- 4 shiitake mushrooms
- 4 shiitake mushrooms
- 4 shiitake mushrooms
- 1 tablespoon garlic, minced
- 1 tablespoon garlic, minced
- 1 tablespoon garlic, minced
- 1.5 tablespoon soy sauce
- 1.5 tablespoon soy sauce
- 1.5 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon dark soy sauce
- 0.5 tablespoon mirin
- 0.5 tablespoon mirin
- 0.5 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon sesame oil
- 1 teaspoon sesame oil
- 1 dash black pepper
- 1 dash black pepper
- 1 dash black pepper
Equipment
panbowl