Steps to Make Quick Duck-Nanban Udon Made with Chicken

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we're going to prepare a special dish, Steps to Prepare Favorite Duck-Nanban Udon Made with Chicken. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Duck-Nanban Udon Made with Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Duck-Nanban Udon Made with Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Duck-Nanban Udon Made with Chicken is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can have Duck-Nanban Udon Made with Chicken using 12 ingredients and 11 steps. Here is how you can achieve it.

I tried making duck nanban udon using chicken thighs. The key is to stir-fry the leeks in the chicken fat! The leeks become incredibly delicious after they soak up chicken fat! It's delicious with frozen udon noodles! Recipe by Cooking S Papa

Ingredients and spices that need to be Get to make Duck-Nanban Udon Made with Chicken:

1. 1 thigh Chicken thigh
2. 1 White part of a Japanese leek
3. 500 ml Japanese dashi stock
4. 2 portions Frozen udon noodles
5. Chicken flavoring
6. 150 ml Usukuchi soy sauce
7. 50 ml Mirin
8. 1 tbsp Sake
9. Udon doup
10. 500 ml Dashi soup
11. 1 tbsp Usukuchi soy sauce
12. 1/3 tsp Salt

Steps to make to make Duck-Nanban Udon Made with Chicken

1. These are today's ingredients. You'll be using the white part of a leek and chicken thigh.
2. Put a small amount of oil in a heated frying pan, then cook the chicken with the skin side down. Once the oil from the skin comes out, add the leeks and cook well with the chicken fat.
3. Once the skin side becomes brown and crispy, place it into a shallow dish and let cool.
4. Put the chicken skin-side down, then cut into pieces.
5. Heat the sake and mirin in a pot and bring to a boil to evaporate the alcohol. Be careful of the flame!
6. Add the soy sauce into the boiled sake and mirin. Bring to a light boil, then add the chicken. Return to a boil, then simmer for 5 minutes. Leave to cool in the pot to let the chicken absorb the flavors of the simmering sauce.
7. Pour the udon soup onto the udon noodles, top with the chicken, onions, and chopped leeks and enjoy!
8. If you use sardines, you can make Sanuki udon. Please see. https://cookpad.com/us/recipes/153897-how-to-make-the-soup-for-sanuki-udon-noodles
9. For kitsune udon, please see. https://cookpad.com/us/recipes/148692-large-kansai-style-kitsune-udon
10. You can also make your own udon noodles!. https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles
11. For a delicious way to prepare chicken, please see.

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