|I eat next to my MacBook- how classy.|
I'm not sure of all the ingredients names, but all of them can be easily found at any supermarket in Japan, they're very basic. If you're abroad, I think you can find most of them in Asian markets. You can click on the links to read more and see photos to recognize the items.
Keep in mind that this is my creative twist and my own techniques on it, but it works well.
Here it is.
Vegetable and Chicken Udon Recipe
Ground chicken (small pack)
Firm tofu called momen (one block)
Harusame noodles (one pack)
Udon noodles (one pack)
Grated carrots and bamboo (you can buy a ready pack)
Shungiku leaves (which are difficult to get outside of Japan)
Green onion negi (one stem)
Instant dashi (fish stock, I use one tea bag)
Sesame oil (one teaspoon)
Soy sauce (one teaspoon)
Konbu tsuyu sauce (a rich stock, a few teaspoons to taste)
- Boil about 4 cups of water with the dash bag in it. You can remove the bag once it's boiling.
- Mix the ground chicken with sesame oil and roll into small meatballs, and add them to the boiling water to cook.
- Rinse the clear harusame noodles, and add to the water.
- Rinse the tofu, cube it and add to the water.
- Cut the green onion and shunpike leaves, and add to the water along with the carrots and bamboo.
- Add the udon noodles at the last minute, as they're better when not soggy.
- Add the soy sauce and konbu tsuyu sauce, and taste as you go along.
It doesn't need to cook for very long, as long as the meatballs are fully cooked, it's ready. It makes about 4-5 portions, so I usually eat it for a few meals. If you have most staple ingredients on hand, buying the fresh produce to add will barely cost you ¥400-¥500.