Dashi With Udon Recipe
Dashi With Udon was my family cook's signature dish, now that he's gone I have taken up the task of preparing it for the family. The popular Japanese Dashi With Udon which is served as Appetizer, is sure to tickle your taste buds. You will make the right decision of preparing this Dashi With Udon.
Ingredients
1/2 chicken breast, skinned, boned and cut into 15 small julienne strips
1 teaspoon soy sauce
1/2 teaspoon sake or dry sherry
Dash sugar
2 dried forest mushrooms, softened and cut into 15 slivers
5 water chestnuts, each cut into 5 slices
1/4 pound fresh udon (thick wheat noodles)
6 cups hot water
Soy sauce to taste
5 tiny spinach leaves
5 tiny slivers of raw carrot
5 tiny strips of lemon peel
Directions
Marinate chicken strips in soy, sake and sugar 15 minutes.
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.
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.
