Moms Tteokbokki Udon Recipes

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UDON WITH CHICKEN AND SCALLIONS (TORI NANBA UDON)



Udon with Chicken and Scallions (Tori Nanba Udon) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

8 cups dashi
2 teaspoons salt
3 tablespoons each: dark soy sauce and light soy sauce
2 tablespoons sugar
2 tablespoons mirin
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
6 green onions, cut into 2-inch lengths and halved lengthwise
6 to 8 fresh shiitake mushroom caps, crisscrossed on top with knife
1/4 head Napa cabbage cut into 1-inch squares
1 pound fresh, refrigerated or frozen udon noodles

Steps:

  • In a large pot, bring dashi just to a boil, then add the salt, soy sauces, sugar and mirin. Stir to dissolve, then bring the broth back to a gentle boil, and add the chicken pieces. Simmer until the chicken is tender, about 10 minutes, skimming any foam. Add the onions, mushrooms, and cabbage and simmer another 2 to 3 minutes.
  • Meanwhile, bring a large pot of unsalted water to a rapid boil. Add the noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. Drain noodles in a colander and rinse under cold running water while rubbing noodles to remove surface starch. Serve immediately, placing noodles in individual warm, deep bowls. Ladle hot broth over the noodles, and arrange pieces of chicken, onions, and mushrooms on the noodles. Serve immediately.

NABE YAKI UDON



Nabe Yaki Udon image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 12

4 cups dashi soup stock
2 tablespoons usukuchi soy sauce
2 tablespoons mirin
1 piece kombu
1 pinch sea salt
1 handful katsuobushi
8 ounces cooked udon
1/4 cup cubed chicken
2 shiitake mushrooms
1 egg
2 slices kamaboko
1 bunch spinach, blanched

Steps:

  • Combine the dashi, usukuchi, mirin and kombu in a pot. Bring to a boil over high heat. Add the salt and katsuobushi, and immediately turn off the heat and strain into a nabe (hot pot) or medium saucepan. Add the udon and bring back to a boil. Reduce the heat and add the chicken and shitake mushrooms. Cook for 1 minute.
  • Crack the egg into center of soup. Ladle the soup over the egg until it turns white. Remove the nabe from the heat and add the kamaboko and blanched spinach.

OYAKO UDON



Oyako Udon image

No Japanese cooking education is complete without noodles and broth. This Japanese noodle soup features slippery udon noodles and a combination of toppings that is famous in Japan: chicken and egg. "Oyako" translates roughly to "parent and child" in English, which refers to the two central ingredients in this version. In this recipe you'll learn how to make and season the most standard (and delicious) Japanese soup broth, and then how to use the base sauce known as "tare" to season broiled chicken.

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 19

1 piece dried kombu seaweed, about 1 inch wide and 4 inches long
2 dried shiitake mushrooms
9 cups filtered water (1.8 liters)
5 1/2 cups bonito flakes (40 grams)
1/4 cup mirin (hon mirin, not mirin-type) (50 milliliters)
4 teaspoons cane sugar
1 1/4 cups soy sauce (300 milliliters)
Kosher salt
4 large eggs, left out at room temperature for 1 hour
4 boneless, skin-on chicken thighs
1 tablespoon untoasted sesame oil
Sea salt and freshly ground black pepper
Two 3-inch pieces ginger, peeled, 1 left whole and 1 cut into matchsticks
Sake, optional
14 ounces udon noodles, fresh, frozen, dried or vacuum-packed (400 grams) (3.5 ounces/100 grams per person)
2 cups baby spinach
1/4 cup thinly sliced scallions, greens and whites (2 to 4 scallions)
Shichimi togarashi, for garnish, optional
4 small strips lemon zest, for garnish

Steps:

  • For the dashi: In a medium saucepan, soak the kombu and mushrooms in the filtered water for at least 2 hours and up to 10 hours at room temperature. After soaking, heat the saucepan with the water, soaked kombu and mushrooms over low heat until bubbles begin to form around the kombu and mushrooms, 5 to 10 minutes. Remove the kombu and mushrooms before the water comes to a boil. Save the kombu and mushrooms for a future use.
  • Bring the soaking water to a boil and then turn off the heat. Add the bonito flakes. Let stand for 2 minutes without stirring to steep the bonito flakes. To strain the dashi, pour the liquid through a fine-mesh sieve or a strainer lined with a thin kitchen towel, cheesecloth or paper towels. Do not press on the bonito flakes while straining as it will cloud the dashi. You should now have about 8 cups of dashi. Use the finished dashi immediately or cool completely and refrigerate in an airtight container for up to 1 week.
  • For the tare: Combine the mirin and sugar in a small saucepan and cook over medium heat, stirring until the sugar dissolves completely. Lower the heat, add the soy sauce and cook until the liquid starts to simmer, about 3 minutes. Remove from the heat and set aside to cool to room temperature. Refrigerate in an airtight container for up to 3 months.
  • For the soup: To cook the eggs, bring 1 quart (about 1 liter) of water to a boil in a medium saucepan over high heat. Add a pinch of kosher salt, then lower the eggs into the boiling water with a spider and cook over high heat for 7 minutes, stirring the eggs gently once. Remove the pan from the heat and drain. Transfer the eggs to a bowl of ice water and let them cool for 3 minutes. Peel the eggs and set aside.
  • Preheat the broiler. Line a baking sheet with aluminum foil. Arrange the chicken skin-side-down on the foil. Using a paring knife, lightly score the meat side every 1/4 inch. Brush with the sesame oil.
  • Make ginger juice by grating the 3-inch whole piece of ginger on a Japanese grater or rasp grater. If using a rasp grater, transfer the grated ginger to a fine-mesh sieve set over a bowl and press to drain as much juice as possible into the bowl. You should have about 1 tablespoon fresh ginger juice. Drizzle the ginger juice over the chicken and season lightly with the sea salt and pepper. Broil the chicken thighs, basting every 3 to 4 minutes with 1/4 cup of the tare, until golden brown and just cooked through, 12 to 16 minutes. Flip the chicken so it's skin-side up, baste again and broil until the skin is golden brown and crisp, 2 to 4 minutes. Transfer the chicken to a cutting board, let rest for 10 minutes, then slice each thigh into 3 thick slices.
  • Meanwhile, combine 3/4 cup tare with 8 cups of dashi in a large saucepan. Bring the soup to a boil over medium heat and keep warm. Taste for seasoning and adjust with additional tare or dilute with filtered water as needed. Once the soup is boiling, carefully taste and stir in a splash of the sake if desired.
  • Cook the udon noodles in a large pot of boiling water according to the package directions. Using tongs or a noodle scooper, remove the noodles from the cooking water, rinse in cool running water, drain and divide among 4 large soup bowls. Add the spinach to the boiling water and cook until just wilted, about 1 minute. Drain the spinach, pressing to remove as much water as possible, and divide among each serving of noodles.
  • Ladle the boiling soup over the spinach and noodles in each bowl and top each with 3 slices of chicken. Slice the cooked eggs in half lengthwise. In each bowl, place 2 egg halves and a quarter of the scallions, then garnish with a quarter of the julienned ginger. Garnish each bowl with shichimi togarashi if using and a strip of lemon zest. Serve immediately.

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