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OYAKO UDON / UDON NOODLES WITH CHICKEN AND EGG
WHAT TO COOK TODAY11Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. dried udon noodles
- 3 boneless skinless chicken thighs (/breast, cut into 1-inch cubes)
- 5 stalks spring onion (cut the white part into 1 1/2-inch lengths and finely chopped the green parts)
- 4 eggs (lightly beaten)
- shichimi togarashi (Japanese seven-spice mixture)
- 5 napa cabbage leaves (cut into large chunks)
- 8 broccoli florets (optional, blanched briefly in boiling water)
- 8 cups dashi stock (home made or store-bought)
- 2 Tbsp. sake
- 1/2 cup shoyu (soy sauce)
- 4 Tbsp. mirin
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