![Kishimen - Japanese Flat Udon Noodles with Soy-based Sauce](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/kishimen-japanese-flat-udon-noodles-with-soy-based-sauce--3b608d66-6a0a-46ee-996e-a20106dcce23.png)
Recipe
Kishimen - Japanese Flat Udon Noodles with Soy-based Sauce
Savory Delight: Master the Art of Kishimen - Traditional Japanese Flat Udon Noodles
4.7 out of 5
Kishimen is a beloved dish in Japanese cuisine, originating from the Nagoya region. This recipe features wide, flat udon noodles served in a flavorful soy-based sauce. It is a comforting and satisfying dish that showcases the simplicity and elegance of Japanese flavors.
Metadata
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Dairy-free, Nut-free, Low-fat, Low-sodium
Allergens
Wheat (in udon noodles), Soy (in soy sauce)
Not suitable for
Vegan, Vegetarian, Gluten-free, Paleo, Keto
Ingredients
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250g (8.8 oz) udon noodles 250g (8.8 oz) udon noodles
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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2 cloves garlic, minced 2 cloves garlic, minced
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1 small onion, thinly sliced 1 small onion, thinly sliced
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200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
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2 cups (470ml) dashi stock 2 cups (470ml) dashi stock
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4 tablespoons soy sauce 4 tablespoons soy sauce
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2 tablespoons mirin 2 tablespoons mirin
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1 tablespoon sugar 1 tablespoon sugar
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2 green onions, thinly sliced 2 green onions, thinly sliced
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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.Cook the udon noodles according to the package instructions. Drain and set aside.
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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.
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3.Add the sliced chicken breast to the pan and cook until it is no longer pink.
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4.In a separate bowl, combine the dashi stock, soy sauce, mirin, and sugar. Stir until the sugar is dissolved.
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5.Pour the sauce mixture into the pan with the chicken and onions. Bring to a simmer and cook for 5 minutes.
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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.
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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.
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