Mother and Child Udon
from: Hiroko’s American Kitchen
Cooking with Japanese Flavors
6 Easy Sauces; 125 Modern Recipes
Have prepared: 10 teaspoons (a bit less than ¼-cup) of Super Sauce (click to view and print the recipe).
- small bunch of spinach (10 oz.)
- 14 oz. udon noodles
- 3 skinless chicken thighs (1½ pounds—with bones)
- sea salt and black pepper
- 4 green onions
- 2 teaspoons corn oil
- 1¼ cups Hot Noodle Broth
(note: I like my udon in a bit more broth, say 2½ cups)
(note: I used the chicken stock from cooking the chicken instead of plain water)
- 4 poached or soft-boiled eggs
- lemon zest from ½ lemon
- other condiments of your choice
Salt the chicken thighs while you prepare the spinach and noodles. Dry with kitchen towels.
Blanch the spinach in salted water and cool. Squeeze it to remove excess water, then roll it into a cylinder about 1-inch in diameter. Slice into four 2-inch long portions.
Cook the noodles in boiling water, about 1 minute less than the package cooking time. Drain and rinse under cold running water to remove excess starch. Set aside.
Cut the onions into ½-inch diagonal slices, separating the white from the green. Sauté the white parts in medium-sized pot, in the vegetable oil.
Place the chicken thighs into the pot with the onions and add water. Bring to a gentle simmer, then cover, and cook for 1 or 2 minutes. Turn off the heat and let them steep for 15 minutes. Remove to a plate. When the chicken has cooled slice it from the bones into 1-inch pieces. Strain the broth and reserve.
Prepare the Hot Noodle Broth from the recipe below. Bring it to a simmer and add the chicken and onion whites. Cover and cook for 4 minutes.
Poach the eggs and set aside.
Pour boiling water over the cooked udon to warm them up, drain, and distribute among four bowls. Arrange chicken and spinach over the noodles, and top with the eggs. Pour hot broth into each bowl and garnish with the onion greens and lemon zest.