A miso-simmered udon noodle dish with lots of ground chicken and vegetables. The secret ingredients are doubanjiang and sugar. It's spicy and a little sweet at the same time. Please try this when you want to eat a lot of vegetables with your udon noodles... I like this hot udon dish even when the weather is hot.
Grind up chicken thigh meat in a food processor. Stir fry the ground chicken with the chopped ginger until the meat is transparent.
Add the miso and doubanjiang and stir fry well.
Add the sake and sugar, plus the katakuriko dissolved in a little water.
Put the dashi stock, Chinese cabbage, shiitake mushrooms or whatever other vegetables you are using into a separate pan. When the vegetables are cooked through, add the frozen udon noodles.
Add the meat-miso mixture you made in Step 2 to the pan. Simmer until the flavors have blended and it's done. Serve topped with chopped green onions.
Delicious served with burdock root onigiri (rice balls).
Story Behind this Recipe
I love udon dishes, but usually they don't include vegetables. You can eat a lot of vegetables with the udon though if you simmer it with miso. Add an egg at the end to make it really nutritious.
The only tip is to stir-fry the chicken thoroughly so that it's cooked through. The flavor of miso varies depending on the type, so please adjust the seasoning at the end if needed by adding soy sauce. Add the doubanjiang sparingly while tasting. It's delicious with an egg dropped on top at the end too.