Ingredients with Measurements:
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Salt and pepper
- 4 packs of udon noodles
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
Special equipment needed:
- Deep-fry thermometer
- Large pot for boiling noodles
- Large skillet for frying chicken
- Small saucepan for making broth
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Cut chicken breasts into thin cutlets and season with salt and pepper.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4. Dredge each chicken cutlet in flour, shaking off any excess, then dip in beaten eggs, and coat in panko breadcrumbs.
5. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add chicken cutlets and cook until golden brown and cooked through, about 3-4 minutes per side.
6. Transfer chicken cutlets to a baking sheet and bake in the preheated oven for 10-15 minutes to ensure they are fully cooked and crispy.
7. While chicken is baking, cook udon noodles according to package instructions in a large pot of boiling water. Drain and set aside.
8. In a small saucepan, combine chicken broth, soy sauce, mirin, sake, and sugar. Bring to a simmer and let cook for 5-10 minutes.
9. To serve, divide cooked udon noodles among four bowls. Pour hot broth over noodles and top with a chicken cutlet. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 16g
Carbohydrates: 70g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with pork or tofu for a vegetarian option.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
- Mirin can be substituted with sweet white wine or rice vinegar.
Variations:
- Add sliced shiitake mushrooms to the broth for extra flavor.
- Top with a soft-boiled egg for a richer broth.
- Serve with a side of pickled vegetables for a refreshing contrast.
Tips and tricks:
- Make sure to use a deep-fry thermometer to ensure the oil is at the correct temperature for frying the chicken.
- Use a wire rack to cool the chicken cutlets after frying to prevent them from getting soggy.
- If the broth is too salty, add more water to dilute it.
Storage instructions:
Store leftover chicken and broth separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken in the oven at 350°F for 10-15 minutes until heated through. Reheat broth on the stovetop until hot.
Presentation ideas:
Serve in a traditional Japanese noodle bowl with chopsticks and a spoon.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Pair with a crisp Japanese beer or a cold glass of sake.
Suggested side dishes:
Pickled vegetables or a simple green salad.
Troubleshooting advice:
- If the chicken is not crispy enough, try frying it for a few more minutes or turning up the heat on the stove.
- If the broth is too sweet, add more soy sauce to balance out the flavors.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
Food history:
Udon noodles originated in Japan and are made from wheat flour, salt, and water. They are typically served in a hot broth and topped with various ingredients such as meat, vegetables, and eggs.
Flavor profiles:
Savory, crispy, and comforting.
Serving suggestions:
Serve hot and enjoy as a main course for lunch or dinner.
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Region: Japanese