These are today's ingredients. You'll be using the white part of a leek and chicken thigh.
Put a small amount of oil in a heated frying pan, then cook the chicken with the skin side down. Once the oil from the skin comes out, add the leeks and cook well with the chicken fat.
Once the skin side becomes brown and crispy, place it into a shallow dish and let cool.
Put the chicken skin-side down, then cut into pieces.
Heat the sake and mirin in a pot and bring to a boil to evaporate the alcohol. Be careful of the flame!
Add the soy sauce into the boiled sake and mirin. Bring to a light boil, then add the chicken. Return to a boil, then simmer for 5 minutes. Leave to cool in the pot to let the chicken absorb the flavors of the simmering sauce.
Pour the udon soup onto the udon noodles, top with the chicken, onions, and chopped leeks and enjoy!
If you use sardines, you can make Sanuki udon. Please see Recipe ID: 1095824.
For kitsune udon, please see Recipe ID: 816191.
You can also make your own udon noodles! Recipe ID: 822741.
For a delicious way to prepare chicken, please see Recipe ID: 1115033.
Story Behind this Recipe
I tried making duck nanban udon using chicken thighs.
The key is to stir-fry the leeks in the chicken fat! The leeks become incredibly delicious after they soak up chicken fat! It's delicious with frozen udon noodles!