Ingredients  for 4 Servings
Chicken thigh (鶏もも肉 / Tori-no-momoniku) １ (about 200 g)
Mushrooms (キノコ / Kinoko) 1 pack
These four are good, but any will do.
Shimeji (しめじ / Shimeji)
Shīhtake (しいたけ / Shīhtake)
Maitake (まいたけ / Maitake)
Enoki (えのき / Enoki)
Dashi-jiru (だし汁 / Dashi-jiru) １ l
Soy sauce (醤Oil (油 / Abura)/ Shōyu) 2 1/2 tbsp
Mirin (みりん / Mirin) 2 tbsp
Sugar (砂糖 / Satōh) 1/2 tsp
Salt (塩/ Shio) 1/3 tsp

Udon (うどん/Udon)

How to Make
１． Cut the chicken into bite-size pieces. Use your hands to break the mushrooms into bite-size pieces, as well. If you are using shīhtake or enoki, slice them with a knife.
２． Add the dashi-jiru, soy sauce, mirin, sugar, and salt to a pot and place the pot on medium heat. Once the liquid comes to a boil, add the chicken. When the chicken whitens, add the mushrooms. Cook for 2 minutes or so, until the mushrooms soften.
３． Add cooked udon (which you have already rinsed in cold water) to the pot. When the pot comes to a boil once again, turn off the heat and serve.

This dish goes very well with toppings such as green onion, ginger, shiso, myōga, roasted sesame seeds, and nori.

 

Recipe Developed by Yukiko Yajima

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