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Dashi With Udon Recipe
|Chicken breast||1⁄2 , skinned, boned and cut into 15 small julienne strips|
|Soy sauce||1 Teaspoon|
|Sake/Dry sherry||1⁄2 Teaspoon|
|Dried mushrooms||2 , softened and cut into 15 slivers|
|Water chestnuts||5 , each cut into 5 slices|
|Udon||1⁄4 Pound (Thick Wheat Noodles)|
|Hot water||6 Cup (96 tbs)|
|Soy sauce||To Taste|
|Spinach leaves||5 Small|
|Lemon peel strips||5|
Serving size: Complete recipe
Calories 679 Calories from Fat 37
% Daily Value*
Total Fat 4 g6%
Saturated Fat 0.42 g2.1%
Trans Fat 0 g
Cholesterol 49.9 mg
Sodium 1010.8 mg42.1%
Total Carbohydrates 127 g42.4%
Dietary Fiber 16.3 g65%
Sugars 14.5 g
Protein 35 g70.2%
Vitamin A 845.5% Vitamin C 138.2%
Calcium 20.9% Iron 17.3%
*Based on a 2000 Calorie diet
Combine with mushroom slivers, water chestnut slices and 1/2 cup of the dashi.
Bring to boil and cook, covered, 10 minutes.
Remove cover and let liquid boil away.
Set aside and keep warm.Cover udon with 4 cups of the hot water, bring to boil and add rest of water.
Bring back to boil, cook 1 minute, drain and rinse with cold water.
Shake colander to remove as much water as possible.
Heat remaining 5 cups dashi, adjust seasonings with soy, and reheat with udon.
Place 3 pieces of chicken, 3 mushroom slivers and 5 slices of water chestnut into each of 5 bowls.
Ladle dashi and udon into bowls and garnish with spinach, carrot and lemon peel.