Chicken Nanban Udon (14cm)
- Cook
- 9 min
1 bundle udon noodle, thawed at the timing of Step 3
2 ½ oz ground chicken
¼ teaspoon kosher salt
1 piece fresh ginger, peeled, grated
1 teaspoon potato starch
½ stalk Japanese leek, white part only, diagonally sliced
3 shiitake mushrooms, stemmed
⅘ cups (200 ml) water
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon dashi powder
Garnish
1” Japanese leek, white part only, chopped
Yuzu peel, sliced
In a small bowl, combine salt and ground chicken, mixing well until the mixture becomes sticky. Add ginger and potato starch, and mix until fully incorporated. Divide into five equal portions and shape each into a round using a spoon.
Place sliced leek, shiitake mushrooms, and the chicken meatballs from Step 1 into the pot in that order. Cover and steam over low heat for 7 minutes.
When steam starts to escape, uncover and add water, soy sauce, mirin, and dashi powder. Increase the heat to medium heat and cook for about 2 minutes, skimming off any foam from the surface. Once it comes to a boil, turn off the heat.
Add udon and garnish with chopped leeks. Finish with yuzu peels to taste.
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