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Yaki udon with ginger

Ingredients for 2 people

Preparation

1. To marinate chicken, cut it into small pieces. In a bowl, add 2 tablespoons of shiokoji, mirin and soy sauce. Add a piece of ginger and 2 crushed garlic cloves. Set aside to marinate while preparing the rest of the dish.

2. Peel and cut the carrots into thin strips. Slice the shallots thinly and finely cut the center part of the leek (the part that turns green). Add green cabbage to add more consistency to the dish.

3. Add a bit of oil to a pan and brown the shallots. Add carrots, leek/cabbage and cook slowly. Add the marinated chicken, stir fry together and set aside.

4. Cook the udon noodles for 6 minutes in boiling water, to which you can add 2 tablespoons of liquid dashi, to add more umami taste. Once cooked, strain the noodles and rinse with cold water.

5. In a pan, mix together soy sauce, mirin, cooking sake, sugar and a few pieces of ginger. Reduce over low heat for about 10 minutes. Once the sauce has reduced, add the vegetables, chicken and noodles and finish by stir frying slowly.

6. Set it on a plate and sprinkle it with some katsuobushi flakes.

Enjoy !