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Chicken Udon with Sake Kasu Broth

Recipe Date: November 16, 2021
Serving Size: 2
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Difficulty: Easy
Measurements: Metric

Andrea Carlson | Burdock & Co

Andrea Carlson chef and owner of Mount Pleasant’s much-loved Burdock & Co presents and most comforting Chicken Udon enhanced with a sake kasu broth. Prepare and enjoy classic udon flavours with a unique twist and the pleasant surprise of floral aromatics derived from our BC whole grain sake kasu.

Ingredients

  • 1 litre dashi (made with kombu and katsobushi or make from instant)
  • 2 chicken thighs, skin and bone removed, diced into 1" pieces
  • 85 ml tamari
  • 85 ml mirin
  • 1 clove garlic, rasped
  • 2" ginger rasped
  • 70 gr Artisan SakeMaker sake kasu
  • 4 large shiitake mushroom, sliced,
  • 1/2 pack medium tofu, diced
  • 2 pack udon noodles
  • Watercress to garnish
  • Optional garnishes: chili threads, nori sheets

Directions

Make dashi and bring to simmer.

Add garlic and ginger, mirin and tamari.

Add chicken to broth and simmer for 3-5 minutes until fully cooked.

Add sake kasu and whisk to blend thoroughly.

Add mushroom, tofu and udon noodles.

Bring back to a simmer and divide between 2 bowls.

Garnish with watercress. Nori and chili threads if desired.

Gallery

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