Chewy, home-style udon topped with root vegetables, chicken and fried tofu! Shippoku udon is a kind of 'nikomi udon' so the noodles are cooked right in the soup instead of separately. Usually this is eaten in the winter so root veggies like carrots, taro, daikon radish, etc. are added, but you can substitute other seasonal vegetables for the ones listed below. Serves 3-4 people.
Background: This udon is eaten during the late fall and winter in Kagawa because it's warm and filling! Depending on the person or what's available, the exact vegetables or meat added to the soup might change.
- Niboshi/Iriko (small dried fish for Japanese stock. If not available, use another kind of Japanese dashi) (5 fish)
- Water for broth (1 liter)
- Taro root/satoimo (1 medium)
- Shiitake mushrooms (1-2)
- Abura-age/fried tofu (1/2 piece)
- Carrot (1/2 medium)
- Daikon radish (3-4 cm piece (about 1/8 daikon))
- Boneless chicken thigh (150 g | 1/3 lb)
- Light soy sauce (60 ml | 1/4 cup)
- Mirin (2-3 tsp)
- Salt (pinch or two)
- Fresh or frozen udon noodles (4 portions)
- Green onions/chives for garnish, chopped finley (a couple tablespoons)
Bring water and niboshi to a simmer in a pot. Let simmer on very low heat for 15-20 minutes. Remove the niboshi after it's finished simmering.
Meanwhile, prepare the vegetables. First, heat the taro root in the microwave or boil until a little softened (it will help make it easier to peel). Let cool then peel off the skin and cut into bite-sized chunks.
Cut carrot, daikon radish, shiitake mushroom and abura-age into thing, 1 cm strips.
Remove any chicken skin and cut into bite-sized chunks.
Add the vegetables to the fish stock and bring to a boil. Turn heat to low and skim off any foam that arises in the soup. Simmer for a few minutes until vegetables are soft.
Add light soy sauce and mirin to the soup. Taste and adjust if needed - it should be just a little on the salty side with a touch of sweetness from the mirin.
Boil the udon for half of the time listed on the package or until semi-soft. Drain the water and immediately add to the soup with the vegetables.
Cook the udon for the rest of the time required. Taste soup again to make sure it didn't get watered down from the noodles and adjust if needed.
Dish out the noodles and soup into large bowls, piling the vegetables over top and garnishing with the chopped green onions.
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