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15minutes
長ネギの青い部分を輪切りにする。
かまぼこはスライスに切る。
鶏もも肉は食べやすい大きさに切る。
Heat a frying pan and heat up the sesame oil.
Add the chicken thighs, skin side down, sprinkle with salt (not listed) and grill.
Cook until golden brown, then add water and simmer until the chicken thighs are completely cooked.
Add the granules and salt.
Taste and adjust as you add soy sauce.
Add udon and grated konbu and mix.
Crack in the eggs.
Boil the eggs until they reach your desired hardness.
お椀に盛り付け、かまぼこ、長ネギを添え、一味唐辛子を振りかけて完成。
・You can use mitsuba leaves or Japanese parsley instead of green onions.
・When you grill the chicken thighs until the skin is browned, the aroma of the chicken oil permeates into the udon noodles, making them delicious.
・A recipe that combines the flavors of bonito stock, kelp stock, and chicken.
・A simple dish that can be made with just a frying pan.
・Be careful not to add too much soy sauce as it only brings out the aroma.
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