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.

Nagoya-style Kishimen: Flat Udon Noodles (Nagoya no Kishimen: Hirameki Udon)

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

  1. In a large pot, bring the chicken broth to a boil.
  2. Add the soy sauce, mirin, and sake to the pot and stir to combine.
  3. Add the sliced chicken thighs and onion to the pot and simmer for 10 minutes.
  4. Cook the flat udon noodles according to the package instructions, then drain and divide among serving bowls.
  5. Ladle the chicken and broth over the udon noodles in each bowl.
  6. 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