Name: Crispy Karaage Udon with Roasted Tomatoes
Cook time: 50 min
Total time: 50 min
Yield: Makes 2 servings
Cuisine: Swedish
Ingredients: 2 tablespoons Kewpie mayonnaise, divided; 1 tablespoon yuzu juice, divided; Roasted sesame seeds, for garnish; 4 ounces (180 g) udon noodles; Canola oil, for frying; 1 garlic clove, finely chopped; 2 tablespoons unsalted butter; ½ cup (52 g) finely chopped green onions, divided; 1 teaspoon finely chopped ginger; 1 tablespoon Crispy Chili Oil; 1 tablespoon gochujang; 7 ounces (200 g) boneless skinless chicken thighs; ½ teaspoon freshly ground black pepper; 1 tablespoon saké; 2 tablespoons light soy sauce; ½ teaspoon granulated sugar; ½ tablespoon ginger juice; ½ cup (80 g) cornstarch; 2 tablespoons olive oil; ½ teaspoon salt; 20 cherry tomatoes

Preparation info

Makes
2
servings

Difficulty
Easy
Ready in
50 min

Appears in

Slurp

By Dennis Yen

Published 2024

About

Those who know me know I have a deep love for fried chicken. A cookbook without it would be incomplete. I was inspired to create this noodle dish after a dining experience in Stockholm that was so delectable it moved me to tears. This is my interpretation, enhanced with a topping of umami-rich roasted cherry tomatoes and crispy karaage (Japanese fried chicken). I often prepare a larger batch of the roasted tomatoes and save the leftovers for other dishes.