Lemon Chicken Udon
Quick and Flavorful Lemon Chicken Udon Recipe
Classic Udon noodle soup typically features a flavorful broth made from kelp and bonito flakes (katsuobushi). It boasts a basic and comforting flavor, and the Udon dish is renowned for its quick and easy preparation, making it an ideal choice for a satisfying lunch.
If you're in the mood to switch things up and add a twist to the classic, here's a tasty Udon recipe for you. Simply retrieve your frozen Udon noodles from the freezer, gather the listed ingredients below, and follow the instructions on how to cook Udon. This Udon broth recipe focuses on the simple steps to craft a flavorful and soul-soothing homemade Udon noodles, combining tender chicken with a citrusy hint.
RECIPE
Servings: 1
Time: 10 min
Ingredients:
1 pack frozen udon (you may find pre-cooked, unfrozen udon, too)
4 oz chicken thigh
1 and 1/2 cups water
1/4 tbsp chuka dashi powder
1 tbsp mentsuyu
1/2 lemon, sliced
Fresh cilantro for garnish
Instructions:
Start by cutting the chicken thigh into small, bite-sized pieces.
In a pot, bring water to a boil. Add the prepared chicken pieces to the boiling water.
Once the chicken is cooked, introduce the chuka dashi powder and mentsuyu to the pot. Stir gently to incorporate these savory elements.
Introduce the frozen udon noodles to the pot, allow them to cook for 1-2 minutes or until they reach the desired consistency.
Transfer the Lemon Chicken Udon to serving bowls. Top it off with freshly sliced lemon and a handful cilantro.
What is the Special about Udon?
The origins of Udon can be traced to China, where wheat-based noodles were introduced. These noodles eventually made their way to Japan, likely brought by Chinese immigrants or traders during the Nara period (710-794 AD) or Heian period (794-1185 AD).
During the Edo period (1603-1868), Udon noodles gained popularity as a common food item among the general population. The development of milling techniques allowed for the widespread production of wheat flour, contributing to the accessibility of Udon as a staple food. In this period, Udon noodles were often consumed at teahouses and by travelers along the highways.
Then during the post-World War II era, Udon noodles became a popular and affordable comfort food. Udon shops, known as "Udon-ya," proliferated, offering a variety of Udon dishes to satisfy diverse tastes.
Whether served hot or cold, in a clear broth or a thicker sauce, Udon noodles continue to be a beloved and integral part of Japanese culinary heritage. The history of Udon reflects the resilience of a simple yet versatile dish that has stood the test of time, capturing the essence of Japanese comfort food.
