Chicken Mushroom Udon
Chock-full of chicken and mushrooms.
15 minutes
400kcal
1.2g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Slice the chicken into large chunks.
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Remove the stems from the shiitake mushrooms and thinly slice.
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Remove the hard bottom from the stems of the shimeji mushrooms and break apart.
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Place (A) in a pot and boil. Add in (1), (2) and (3) and simmer for 7 or 8 minutes.
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Add in (B) and simmer until the sauce thickens.
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Boil, drain and place the udon noodles in a bowl.
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Pour (5) on (6). Season with some grated ginger and and 3 cm (1 in) long pieces of mizuna.
Cooking Basics
Shiitake mushrooms - removing the stem
The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.
Shimeji mushrooms - cutting off the hard base
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
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