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!
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)
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.
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.
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.