Nagoya-style Kishimen: Flat Udon Noodles (Nagoya no Kishimen: Hirameki Udon)
Nagoya no Kishimen, or Nagoya-style Kishimen, is a popular dish in the Aichi prefecture of Japan. This recipe puts a twist on the traditional Kishimen by using flat udon noodles, known as Hirameki Udon, to create a delicious and comforting meal.
Ingredients
- 500g flat udon noodles
- 500g chicken thighs, sliced
- 1 onion, thinly sliced
- 4 cups chicken broth
- 4 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 4 green onions, chopped
- 1/2 cup mitsuba (Japanese wild parsley), chopped
- Shichimi togarashi (Japanese seven spice), for garnish
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the soy sauce, mirin, and sake to the pot and stir to combine.
- Add the sliced chicken thighs and onion to the pot and simmer for 10 minutes.
- Cook the flat udon noodles according to the package instructions, then drain and divide among serving bowls.
- Ladle the chicken and broth over the udon noodles in each bowl.
- Garnish with chopped green onions, mitsuba, and a sprinkle of shichimi togarashi.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 10g
Supplies
Large pot Ladle Serving bowls
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve the Hirameki Udon hot, accompanied by a side of pickled vegetables or a simple cucumber salad.
Tips & tricks
For an extra kick of flavor, consider adding a splash of Japanese rice vinegar to the broth before serving.
Cost
$20