Drunken Udon Noodle Recipe

Build the base

In a medium saucepan, combine chicken broth, sake, soy sauce, mirin, dashi granules, sugar, minced ginger, and minced garlic. Whisk to dissolve dashi and sugar.

Bring mixture to a gentle simmer over medium heat. Reduce heat to low and simmer gently for 6–8 minutes to meld flavors and cook off some alcohol from the sake.

Taste and adjust seasoning: add more soy sauce for saltiness, a splash of sake for punch, or a pinch more sugar if it tastes too sharp. Keep warm on lowest heat while preparing the rest.

Prepare noodles

If using fresh or refrigerated udon, separate and briefly dunk in boiling water 30–60 seconds to loosen (or follow package directions). Drain and set aside. If using frozen, cook per package instructions and drain.

Cook proteins and mushrooms

Heat vegetable oil in a large skillet or shallow pot over medium-high heat. Add chicken pieces in a single layer, season lightly with pepper, and sear until golden and just cooked through, about 4–5 minutes. Remove and set aside. If using shrimp, toss into the pan for 1–2 minutes until just opaque; remove and set aside with the chicken.

Add shiitake mushrooms to the same pan and sauté 2–3 minutes until softened. Add sesame oil and return chicken (and shrimp, if using) to the pan to combine and warm through.

Assemble bowls

Divide udon noodles between 2 large bowls (serves 2). Arrange chicken, shrimp, mushrooms, and baby spinach on top of the noodles. Pour the hot sake-broth over the noodles and toppings, enough to fully submerge or to your liking.

Top each bowl with a soft-boiled egg cut in half, sliced green onions, and a sprinkle of toasted sesame seeds and shichimi togarashi if using.

Squeeze a wedge of lime or lemon over each bowl to brighten the flavors. Give the bowl a gentle stir so the egg yolk mixes into the broth slightly, if desired.

Serve immediately while hot. Provide extra soy sauce, shichimi, or sesame oil at the table for individual adjustments.