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Pot-Cooked Udon in Miso Soup

Miso Nikomi Udon

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Preparation info
  • Serves

    four

    • Difficulty

      Easy

Appears in
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

Udon is a white wheat noodle, more popular in the south and west of Japan than the north. It is eaten with various hot and cold sauces and soups. Here, in this dish known as Miso Nikomi Udon, the noodles are cooked in a clay pot with a rich miso soup.

Ingredients

  • 200 g/7 oz chicken breast portion, boned and skinned
  • 10 ml/2

Method

  1. Cut the chicken into bitesize pieces. Sprinkle with sake and leave to marinate for 15 minutes.

  2. Put the abura-age in a sieve and thoroughly rinse with hot water from the kettle to wash off the oil. Drain on kitchen paper and cut each abura-age

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