Ingredients with Measurements:
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup green onions, thinly sliced
- 1 tbsp ginger, grated
- 1 tbsp garlic, minced
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp sesame oil
- 4 cups chicken broth
- 4 packs of udon noodles
- 4 soft-boiled eggs
- 1/4 cup nori, thinly sliced
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large mixing bowl
- Skewers
- Large pot
- Strainer
Step-by-step instructions:
1. In a large mixing bowl, combine ground chicken, panko breadcrumbs, green onions, ginger, garlic, soy sauce, mirin, sake, and sesame oil. Mix well.
2. Divide the mixture into 8 portions and shape each portion into a ball. Thread each ball onto a skewer.
3. Heat a grill pan over medium-high heat. Grill the chicken skewers for 6-8 minutes, turning occasionally, until cooked through.
4. In a large pot, bring chicken broth to a boil. Add udon noodles and cook for 2-3 minutes until tender.
5. Divide the udon noodles and chicken skewers among 4 bowls. Top each bowl with a soft-boiled egg, nori, and cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Grill pan: medium-high heat
Chicken broth: boiling
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 18g
Carbohydrates: 55g
Protein: 41g
Substitutions for ingredients:
Ground chicken can be substituted with ground turkey or pork.
Panko breadcrumbs can be substituted with regular breadcrumbs.
Green onions can be substituted with chives or shallots.
Mirin can be substituted with rice vinegar or white wine.
Sake can be substituted with dry sherry or white wine.
Sesame oil can be substituted with vegetable oil or canola oil.
Udon noodles can be substituted with soba noodles or ramen noodles.
Soft-boiled eggs can be substituted with hard-boiled eggs or poached eggs.
Nori can be substituted with seaweed flakes or dried seaweed.
Cilantro can be substituted with parsley or basil.
Variations:
Add vegetables such as spinach, mushrooms, or bok choy to the broth.
Use shrimp or beef instead of chicken for the skewers.
Add chili flakes or hot sauce for a spicy kick.
Make the broth from scratch using chicken bones and vegetables.
Tips and tricks:
To prevent the chicken skewers from sticking to the grill pan, brush them with oil before grilling.
To make soft-boiled eggs, bring a pot of water to a boil, gently add the eggs, and cook for 6-7 minutes. Then, transfer the eggs to a bowl of ice water to stop the cooking process.
To prevent the udon noodles from clumping together, rinse them under cold water after cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Tsukune Udon in a large bowl with the skewers sticking out of the noodles. Garnish with nori and cilantro.
Garnishes:
Nori, cilantro, sesame seeds, green onions, or sliced jalapenos.
Pairings:
Serve with a side of edamame or a cucumber salad.
Suggested side dishes:
Edamame, cucumber salad, or miso soup.
Troubleshooting advice:
If the chicken skewers are not cooked through, finish cooking them in the oven at 375°F for 5-10 minutes.
Food safety advice:
Make sure to cook the chicken skewers to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Tsukune Udon is a popular Japanese dish that originated in Osaka. It is typically made with ground chicken and served with udon noodles in a savory broth.
Flavor profiles:
Savory, umami, slightly sweet, and nutty.
Serving suggestions:
Serve the Tsukune Udon hot with a side of edamame or cucumber salad.
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Region: Japanese