serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 200 g chicken breast fillet
- 250 ml (1 cup) sake (see Note)
- 3 garlic cloves, lightly bruised
- 2 tsp sesame oil
- 1 kg fresh udon noodles (see Note)
- thinly sliced spring onion, black sesame seeds and wasabi, to serve
Dashi sauce
- 2 tsp (10 g sachet) instant dashi (see Note)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 3 cm piece ginger, finely grated
- 1 tsp caster sugar
Chilling time 30 minutes
Instructions
Place chicken in a saucepan with sake, garlic, 750 ml (3 cups) water and 1 teaspoon of salt. Place over medium heat and bring to a simmer. Reduce heat to low and cook for 8 minutes or until just cooked, then cover with a lid and set aside to cool in cooking liquid. When cool enough to handle, remove chicken from cooking liquid, discarding liquid, and using two forks, shred meat into a bowl. Toss chicken with sesame oil and season with a little salt. Cover and refrigerate until needed.
Meanwhile, to make dashi sauce, place dashi in a bowl with 125 ml (½ cup) boiling water and stir to dissolve. Cool, then stir in soy sauce, mirin, rice vinegar, ginger and sugar.
Cook noodles according to packet instructions, then drain and refresh under cold running water. Place noodles in a bowl with dressing and toss to combine. Cover and refrigerate for 30 minutes.
Divide noodles among serving bowls, reserving dressing, and top with chicken. Spoon dressing over noodles. Scatter with spring onions and sesame seeds and serve with a dollop of wasabi.
Notes
• Sake is available from bottle shops.
• Fresh udon noodles are available from the refrigerated section of Asian food shops.
• Instant dashi is sold as granules from Asian food shops.
Photography by Ben Dearnley. Food preparation by Phoebe Wood. Styling by Kirsten Jenkins.
As seen in Feast magazine, February 2015, Issue 39.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
