Udon with Chicken and Scallions (Tori Nanba Udon)

Categories: None

Serves: 4 Servings

Ingredients:

8 c Basic dashi; see recipe
2 ts Salt
3 tb Dark soy sauce
3 tb Light soy sauce
2 tb Sugar
2 tb Mirin
1 lb Boneless skinless chicken
-breasts, or thighs --cut in
-bitesize pieces
6 Green onions
6 Fresh shiitake mushroom
-caps, (6 to 8)
1/4 Head Napa cabbage; cut in 1"
-squares
1 lb Fresh; refrigerated or
-frozen udon noodles

Instructions:
Cut scallions into 2" lengths and half them lengthwise. Crisscross tops of
shiitake caps with a knife. In a large pot, bring dashi just to a boil,
then add the salt, soy sauces, sugar and mirin. Stir to dissolve, then
bring the broth back to a gentle boil, and add the chicken pieces. Simmer
until the chicken is tender, about 10 minutes, skimming any foam. Add the
onions, mushrooms, and cabbage and simmer another 2 to 3 minutes.
Meanwhile, bring a large pot of unsalted water to a rapid boil. Add the
noodles, bring back to a boil, and cook, stirring occasionally, until they
just begin to soften,about 3 minutes. Drain noodles in a colander and rinse
under cold running water while rubbing noodles to remove surface starch.
Serve immediately, placing noodles in individual warm, deep bowls. Ladle
hot broth over the noodles, and arrange pieces of chicken, onions, and
mushrooms on the noodles. Serve immediately.

Yield: 4 to 6 servings

c. 1997, M.S. Milliken & S. Feniger, all rights reserved TAMALES WORLD TOUR
SHOW #WT1A03

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MC-Recipe Digest V1 #807 by Holly Butman
on Sep 25, 1997

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