Sunday, May 29, 2011

Dinner the Other Night...Chicken Udon

Chicken Udon 

I wanted to make a simple, semi-fast, & light dinner for us and our friends, so I decided on Chicken Udon.  As usual, it's not a traditional recipe :o)  It would have been super quick if I had the chicken stock already made, but we were at the family's vacation place, so I made it from scratch.  For the soup I used homemade chicken stock, soy sauce, Mirin (Sweet Cooking Rice Wine), salt & pepper.  Most udon is made with dashi (light fish/seaweed stock), but I like the flavor of chicken stock.

My Frozen Chicken Parts Sculpture...lol

These are the chicken backs, wings, bones etc. that I had in the freezer and the base for the stock.  I try to get whole chickens when I need chicken and then chop it up and save the bones.

Making Chicken Stock...

Usual way of making chicken stock with chicken parts, onion, celery, carrots, garlic, bay leaf, peppercorns etc.  I cooked this one for about 2 hours.  It's great when I have my pressure cooker because then it only takes about 35 mins!

Before...

Chicken legs & thighs from this great butcher near my house...Lindy & Grundy.  I wrote about getting their pork for my tonkatsu in my last post.  They are a traditional old-fashioned butcher that's owned by 2 fabulous women!  A couple nights before this, I baked the legs/thighs with just salt and pepper and it was the best tasting chicken ever :o)


Tonkatsu Post...

After...

I boned the chicken then cut it up and used it for the udon.  The bones are saved for my next batch of stock:o)  I like to keep the skin on  to add more flavor to the dish.

Napa Cabbage & Daikon Radish

The udon had chicken, Napa, Daikon, Eryngi Mushrooms, & Tofu.  I love that you can put just about anything in udon!  

Blanched Napa & Daikon

I first blanched the Napa & Daikon in salted water, so that the broth wouldn't get cloudy then used that same  water to boil frozen edamame in it.  I also blanched the chicken pieces in a separate pot of water.

 Sanuki Udon

This is my favorite Udon.  You can get it at many Japanese & Asian Markets. Sanuki Udon is from the Kagawa area and is thick and stiff compared to some other types.  I used to get frozen udon, but they all seemed to fall apart on me when I cooked it and I'd end up with noodles about 2" long, so now I always use the dried kind.

Package Label...

I like this brand because it's not too thick or too thin, it's just right!

Perfect Comfort Food!

I topped it off with sliced green onions.

16 comments:

  1. Hi Kay! I love thick flavored soup! This may looks slightly more oily but must be very tasty! :D
    I always buy frozen Udon and never had any probs (lucky) but also wish to try the dried ones, just that I don't understand the Japanese wordings on those packagings :( Do I just boil them with water for few mins?
    BTW, I love the 2 flowery bowls that have holes to hold the chopsticks! Cool! Where did you buy them?

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  2. I really love this combination of flavors..I have everything..will try this maybe tomorrow!! Sounds really delicious!!! and I loved your Sculpture hahaha, very interesting!:)))

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  3. Hmm.... I always thought that fresh udon was better, I should give the dried version a try! In fact your udon noodles don't look like typical dried noodles which often lack texture. Thanks for sharing this, Kecker :).

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  4. Hi Lyn, I think it may look a little oily because I left the skin on the chicken;o) But it didn't taste oily. You boil Japanese udon like regular pasta..it takes around 10-12 mins or so. The old fashioned way was that you put the udon in the boiling water then when the water came to a boil again you would add a cup of cold water and you did this process several times. The water was called "bikuri mizu" (surprise water)...lol

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  5. Thank you, Sandra! I hope that you do try to make it, you really can put just about anything in the udon, whatever you have on hand! Thanks also about the sculpture, I have a weird sense of humor sometimes...lol By the way, I really loved your Italian Gourmet Feast you made :o)

    CG, yes, I always thought that fresh/frozen udon was better too, but since I found this brand, it really is my favorite and it barely takes up any space in the pantry;o) There are some dried ones that aren't good too. I think with anything, you need to try different ones to figure out what you like.

    Kay

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  6. Lyn, I'm not sure what you are talking about when you mentioned the bowl that holds the chopsticks?

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  7. Looks wonderful. I love noodle soups!

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  8. Hi Kay! WOW look at the chicken bone! How did you put that huge thing in your freezer?! Maybe your freezer is gigantic one. :-) I like it when I see you also like Sanuki Udon. It's the best udon! I need to know how to cook chicken soup from scratch. But I'm so scared of the big bone!!!! Please teach me one day... Your udon looks like something I should be eating this weekend.... I know I will get better with this udon soup! *hint* (only wish we are in the same area)

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  9. Hi Kay! Tks for your mini tutorial for the dried Udon! Think I'll stick to the pasta method. LOL
    Me too love cooking chickens with skin on (will cut away those extra fats before cooking), it's tastier and I'll try to scoop out all the excess oil if possible, only leaving a little as some dishes need to have some 'excess oil' in order to be more yummy!
    Oh, I think that bowl is under the Google Ads just above your profile pic! It's gone now! LOL

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  10. I like this combination of flavors.

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  11. Hi Kay! Hope you'd a great weekend! Drop by my blog when you free, I've got some awards for you! ^.^

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  12. I know I said this on Foodbuzz... but I'll say it again, this udon looks fantastic! I know dashi isn't always available for some people, so it's great to know that chicken stock can produce a wonderful udon, as well =)

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  13. Nami, making chicken soup is so easy as long as you are ok with all the raw bones...lol It tastes even better when you use roasted bones;o)

    Lyn, I try to take out most of the oil that's floating on top too. It's easiest when the stock has been sitting in the refrigerator and the oil gets hard, but I didn't have time to do that this time:o( I'm going to go to your blog in a sec!

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  14. Thanks, Christine! It really is like a chicken noodle soup, but with Japanese ingredients;o)

    Thanks, Peggy, I always enjoy hearing nice comments from you :o) I figured if Chinese can make Beef Noodle Soup why not make Chicken Udon!

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  15. Oooh I need to try the dried udon. I always buy the frozen one too and have never been in love with it. I dont know if I am ambitious enough to make my own stock... LOL so lazy!

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  16. Lindsey, if you can find a good dried udon, I'm sure you would like it. It's just like Italian dried pasta can be good too :o) You don't need to make your own stock, that's what canned is for...lol

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