Chicken Udon with Hanjuku Eggs

Size: px

Start display at page:

Download "Chicken Udon with Hanjuku Eggs"

Louisa Evans
6 years ago
Views:

Chicken Udon with Hanjuku Eggs See shopping list at end for images of products used Chicken Udon Soup Recipe serves 2 Equipment needed 1. Pot to boil Udon.

Wok for cooking chicken and vegies 6. Two large bowls for serving Ingredients for Chicken Marinade We make this up and keep it in the fridge as you only need a small amount for each meal.

1 Chicken Udon with Hanjuku Eggs See shopping list at end for images of products used Chicken Udon Soup Recipe serves 2 Equipment needed 1. Pot to boil Udon. (try and also find noodle basket to hold noodles in boiling water) 2.Kitchen strainer to strain noodles 3. Large bowl of ice water for shocking noodles. 4. Small covered bowl to marinate chicken 5. Wok for cooking chicken and vegies 6. Two large bowls for serving Ingredients for Chicken Marinade We make this up and keep it in the fridge as you only need a small amount for each meal. We just pour what we need into a small covered bowl to marinate the chicken in. This marinade last for weeks in the fridge. 2 cups Japanese Soya Sauce 120mil (4oz) Saki (cooking not drinking) 4 large cloves of garlic 4 tbsp. chopped ginger root 2 tbsp. brown sugar (Japanese if possible) 3 green onions (scallions) Cooking the Marinade Coarsely chop the garlic, green onions and ginger. Mix soya sauce, saki, brown sugar and add the chopped ingredients in a pot. Bring to a boil, let cool and strain. Stores well in the fridge. Marinade beef, chicken, pork or fish in covered bowl in fridge for at least 30 mins before cooking

2 Ingredients for the soup base 50 mil (1.6oz) Japanese soup base concentrate. Ask for (TSUYU NO MOTO) "NINBEN" 450 mil (15oz) Water Mix together soup base and water in a pot and simmer on low heat until warm (2 on electric stove) We start this before prep work and its ready by the time you've prepped and cooked everything else. Ingredients for Udon noodles 1 frozen brick of Udon noodles. 4 Litres boiling water 1. Boil Water 2. Plunge noodles in noodle basket into boiling water and remove when water starts boiling again. 3. Remove noodles (retaining the boiling water for later) strain and place in ice water until needed. We just keep them in the strainer in the ice water. 4.Retain boiling water on the stove to reheat noodles when ready to serve. 5. Just before serving divide noodles into two serves place each in noodle basket and return to boiling water for 30 seconds. Then strain and put in bowl ready for other ingredients to be placed on top. Ingredients for Stir Fry Chicken 1 tbsp bran oil (any high flash point non flavoured oil for stir frying) 1 single chicken breast 1 carrot julienned 1 garlic clove crushed 250mil (8.5oz) salt reduced chicken stock Oil Wok with your tbsp of oil Pre heat Wok until smoking hot Add chicken and quickly toss to coat with oil Cook chicken for a couple of minutes then add garlic and carrots and cook for another couple of minutes until the chicken has a nice colour. Add the chicken stock and cover until chicken stock has reduced by at least half (about 5 minutes) Soup Condiments 2 green onions (scallions) finely sliced 6 slices of fish cake (Naruto Maki) 1/4 cup bean sprouts 2 tsp toasted sesame seeds (we use white and black) 4 Nori slices (toasted seaweed / laver) To taste Schimi Togarashi (seven flavour chilli pepper) Careful it's spicy 2 Hanjuku Eggs Sliced (it pays to buy an egg slicer for this to get them perfect)

Assembling the Soup 2 Large Bowls Reheat the Udon Noodles half for each

cake on top of the noodles Then the Hanjuku egg halves around the edge

noodles Ladle half the soup base into the bowl taking care not to disturb

fry and strain with a fine strainer onto the chicken Top the chicken in

nori and serve You can sprinkle the schimi togarashi to tase taking care

Shopping List Pictures Japanese Soy Sauce (Koikuchi Shoyu) Cooking Sake

3 Assembling the Soup 2 Large Bowls Reheat the Udon Noodles half for each bowl In a large bowl place the Udon Noodles, Then 3 pieces of the fish cake on top of the noodles Then the Hanjuku egg halves around the edge Place 1 portion of the chicken stir fry in the middle on top of the noodles Ladle half the soup base into the bowl taking care not to disturb the ingredients Use half the reduced stock per bowl left from the stir fry and strain with a fine strainer onto the chicken Top the chicken in the middle with the green onion and sesame seeds Add some sprouts and the nori and serve You can sprinkle the schimi togarashi to tase taking care that it is very spicy. Shopping List Pictures Japanese Soy Sauce (Koikuchi Shoyu) Cooking Sake (Hinode Ryorishu) Soup base (TSUYU NO MOTO) NINBEN Frozen Japanese Udon Noodles Fish Cake (Naruto Maki) Nori Strips for soup Schimi Togarashi

4 Hanjuku Tamago A.K.A Ajitsuke Tamago A.K.A Lava Egg Recipe Equipment needed 1. Pot for boiling water. 2. Small knife/sharp pointy object thumbtacks are good too, but make sure u sanitize them before use. 3. Large bowl of ice water. 4. Tongs 5. Timer your mobile phone/ wristwatch, anything with a timer or stopwatch function. 6. Small saucepan to warm your marinade Ingredients 6 Eggs Mirin 3/4 cup Japanese Soy Sauce 3/4 cup Sake 3/4 cup Cooking Sake (Hinode Ryorishu) you can use drinking Sake but it's a waste. Japanese Brown Sugar 1 tablespoon (substitute with raw brown sugar if unavailable) This would be the basic marinade for the 6 eggs, the important thing is that you will need enough marinade to fully submerge your eggs to produce a nice looking end product. If you're making more that 6 it's always equal parts of the liquid for the marinate. Prep work 1. Fill your pot with enough water to submerge the eggs. 2. Bring to boil. 3. Get your eggs out from the fridge and using the knife, pierce a small hole at the base of the egg to break the air sac, we use a thumbtack. *This step prevents the egg from cracking when you place it into boiling water

5 Cooking the eggs: 1. Add two litres of water and once your water boils add one more cup of tap water to slow the boil, then you are ready to add in your eggs. 2. Once the eggs are in, start your timer. You want to cook your eggs for 6 mins 15 seconds for extra large eggs depending on the size. While cooking roll the eggs continuously around the pot using chopsticks or similar, this is so the whites cook evenly and the yolk is to the centre and stays softish. 3. Once the timer is done, immediately remove the eggs from the pot, using the tongs to place them in the bowl of ice water. This is called shocking, a process to stop the cooked item from cooking any further by rapidly removing heat. 4. After that you can start to de shell the eggs. Be Gentle! While the eggs should be cooked and able to hold its shape, any excessive force may break it. After which you'll have to eat the broken egg (Which is not a bad thing actually) 5. Dry the eggs with a kitchen towel or paper towels Marination: 1. Mix the Sake, Mirin, Soy Sauce & Brown Sugar together. 2. Over a very low flame, warm the marinade. You do not need to boil it, just warm it to evaporate some of the Sake & Mirin's alcoholic content. 3. Let it cool if it's too hot. You don't want to add heat to the already cooled eggs. 4. Once cooked and peeled we then place them in a round plastic one litre Tupperware container with a screw on top. We then fill a small glad bag with some water to hold the eggs under the marinade. 5. Leave the eggs overnight to marinate and there you have it! The marinate is good for two rounds of eggs then we make a fresh batch. The Eggs will keep in the marinate for a few days, we use one egg halved in each bowl of soup. So 6 gives us enough for three nights dinner for the two of us. Enjoy!!

Japanese Recipes. The skins may also be seald in shaped into "half moons". Deep-fry in oil (180 C) until golden.

Japanese Recipes. The skins may also be seald in shaped into half moons. Deep-fry in oil (180 C) until golden. Japanese Recipes Shumai Also known as gyoza. 24 wonton skins 300 g lean ground beef 2 tbsp fresh grated ginger root 2 tbsp finely chopped green onion 1 tbsp soy sauce ½ tsp sugar 1½ tbsp sesame oil 2½