Miso-Braised Udon
- Cook
- 12 min
2 bundles udon noodles, thawed by Step 3
½ chicken thigh, boneless, skin-on, cut into bite sized pieces
Kosher salt
½ stalk Japanese leek, white part only, cut diagonally into bite-sized pieces
2 shiitake mushrooms, stemmed, sliced into ⅓”
3 sheets aburaage (deep-fried tofu pouch), cut into bite-sized pieces
2" kamaboko (fish cake), sliced into ⅔” rounds
2 tablespoons mirin
1 tablespoon soy sauce
2 ½ cups (600 ml) water
1 ½ tablespoons red miso
1 tablespoon vegetable oil
Garnish
1 soft-boiled egg
Scallions, thinly sliced diagonally
Equipment
Drop lid
Preheat the saucepan over medium-high heat for about 90 seconds. Add oil and swirl to coat evenly. Once smoke begins to rise from the entire surface, place chicken skin-side down and sprinkle with salt. Place the drop lid directly on the chicken and sear over medium heat for about 2 minutes.
Remove the drop lid and turn the chicken. Add leek, mushrooms, aburaage, then replace the drop lid and sear over medium heat for another 2 minutes. Remove the drop lid, add the mirin and soy sauce, stir gently, and simmer over low heat for 1 minute.
Add water and bring to a boil over medium heat, about 5 minutes. Once boiling, cook for 1 more minute. Reduce the heat to low and dissolve the miso into the broth using a strainer or ladle.
Add udon noodles and simmer for about 1 minute to allow the flavors to meld. Transfer to bowls, garnish with a soft-boiled egg and sliced scallions, and serve.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
