Japanese-Chinese Style Udon Noodles
Japanese-Chinese style udon noodles "Shippoku-udon" is originated in Kagawa Prefecture. Chicken and root vegetables are cooked in niboshi (baby Japanese anchovy) broth. This recipe will warm you from your tummy to your toes!
Photographed by Takeshi Noguchi
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 2 servings fresh udon noodles
- 70 g chicken thigh
- 80 g daikon radish
- 30 g carrot
- 1/2 abura-age
- 2 taro root (100 g)
- 800 ml niboshi dashi (refer to preparation)
- 1 1/2 tbsp usukuchi soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1/3 tsp salt
- 2 scallion (chopped)
- Shichimi seven spice, to taste
- Salt, as needed
Soak 12 g of niboshi in 900 ml of water overnight. Simmer to make the dashi.
Cut the chicken into bite size sogi-giri pieces.
Cut the daikon and carrot into thin rectangular strips. Pour boiling water over the abura-age to remove excess oil. Cut lengthwise in half and then into 5 mm strips.
Peel the taro and cut into 7-8 mm half moon slices. Put in a bowl and sprinkle with salt, then gently rub the salt into the taro to draw out the viscous film. Add water to the bowl to rinse the taro, changing the water twice or three times.
Add the vegetables and abura-age to the niboshi dashi and place over high heat. When the dashi comes to a boil, add the chicken.
Reduce the heat to low and simmer for about 15 minutes until the root vegetables are tender. Add [A], taste and add more salt if necessary.
Boil the udon noodles, then plate. Pour the soup over the noodles and top with chopped scallion. Sprinkle with shichimi seven spice to taste.