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.
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