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Udons, dashi and yuzu

Ingredients for 1 person


1. Pour approximately 600ml of water and 1 bag of Makurazaki superior dashi into a saucepan. Bring to a boil, lower the heat and let brown.

2. In the meantime, bone the chicken if not already done and cut it in small pieces. Add bones and chicken pieces with or without the skin to the broth. Increase the heat to cook the chicken for a few minutes, add salt and pepper and set aside.

Wash a few sprigs of cilantro and the fresh yuzu then slice it.

3. In a different saucepan, bring to a boil a large quantity of water and add udon. Cook for 10 minutes, drain and arrange in a bowl

4. Wash a few sprigs of cilantro and the fresh yuzu then slice it.

5. Place the chicken on top of the udon pour the broth over then add cilantro and yuzu slices. Sprinkle with white sesame seeds.

Bon appétit !

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