Kishimen - Japanese Flat Udon Noodles with Soy-based Sauce

Ingredients

• 250g (8.8 oz) udon noodles 250g (8.8 oz) udon noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 2 cups (470ml) dashi stock 2 cups (470ml) dashi stock
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sugar 1 tablespoon sugar
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Tempura crumbs (optional, for garnish) Tempura crumbs (optional, for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 22g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   Cook the udon noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant and translucent.
3. 3.
   Add the sliced chicken breast to the pan and cook until it is no longer pink.
4. 4.
   In a separate bowl, combine the dashi stock, soy sauce, mirin, and sugar. Stir until the sugar is dissolved.
5. 5.
   Pour the sauce mixture into the pan with the chicken and onions. Bring to a simmer and cook for 5 minutes.
6. 6.
   Add the cooked udon noodles to the pan and toss gently to coat them in the sauce. Cook for an additional 2-3 minutes, until the noodles are heated through.
7. 7.
   Serve the Kishimen hot, garnished with sliced green onions and a sprinkle of tempura crumbs, if desired.

Treat your ingredients with care...

• Udon noodles — Cook the noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook when added to the sauce.
• Dashi stock — For a homemade dashi stock, combine 4 cups of water with a piece of kombu (kelp) and a handful of dried bonito flakes. Let it steep for 30 minutes, then strain before using.

Tips & Tricks

• To add more depth of flavor, you can sauté the garlic and onions until they are caramelized before adding the chicken.
• For a vegetarian version, you can substitute the chicken with tofu or mushrooms.
• If you prefer a spicier kick, add a small amount of chili oil or shichimi togarashi (Japanese seven spice) to the sauce.
• Kishimen is best enjoyed immediately after cooking to maintain the perfect texture of the noodles.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

Serving advice

Serve Kishimen hot in individual bowls, garnished with sliced green onions and a sprinkle of tempura crumbs for added texture. Pair it with a side of pickled vegetables or a simple cucumber salad to balance the flavors.

Presentation advice

When serving Kishimen, ensure that the noodles are evenly coated in the sauce and arranged neatly in the bowl. Garnish with a generous amount of sliced green onions and a sprinkle of tempura crumbs for an appealing visual contrast.