Chicken Udon Recipe

Prepare aromatics

Peel and lightly crush the ginger; smash the garlic clove. In a medium saucepan combine chicken broth, water, kombu (if using), ginger and garlic. Bring to a gentle simmer over medium heat.

If using kombu and bonito: once it reaches a simmer, remove kombu after 5 minutes to avoid bitterness; continue simmering 5 more minutes then add bonito flakes, turn off heat and steep 2–3 minutes. Strain broth into a clean pot and return to gentle simmer. If not using kombu/bonito, simmer ginger and garlic for 10 minutes, then remove solids with a slotted spoon.

Pat chicken thighs dry and cut into 1/2-inch strips or bite-sized pieces. Season lightly with a pinch of salt and pepper.

In a small bowl whisk together soy sauce, mirin, sake, brown sugar, sesame oil and cornstarch until smooth to make the teriyaki sauce.

Heat neutral oil in a skillet over medium-high heat. Add chicken pieces in a single layer and sear 2–3 minutes without stirring until edges brown. Flip and cook another 2 minutes until mostly cooked through.

Reduce heat to medium-low, pour in teriyaki sauce and cook 1–2 minutes, stirring, until sauce thickens and glazes the chicken. Remove from heat and set aside. Reserve any extra sauce in the pan to add to the broth later if desired.

Bring the prepared broth to a gentle simmer. Taste and adjust seasoning with salt and pepper.

If using packaged udon, follow package instructions for cooking in broth or in separate boiling water. For best texture: briefly blanch udon in a separate pot of boiling water 30–60 seconds (for fresh/frozen) or 8–10 minutes (for dried) until just tender, then drain and rinse under warm water. Add drained noodles to the simmering broth to warm through.

Add sliced shiitake mushrooms and julienned carrot to the simmering broth and cook 2–3 minutes until tender-crisp. Stir in baby spinach and cook 30–60 seconds until wilted.

Add sliced teriyaki chicken (and any reserved glaze) to the pot to rewarm, stirring gently to combine. Heat 1–2 minutes until everything is hot and flavors meld.

Stir rice vinegar into the soup to brighten the flavors. Taste and adjust with up to 1/2 tsp additional soy sauce or salt if needed.

Ladle soup into bowls, ensuring each bowl gets noodles, chicken and vegetables. Sprinkle sliced scallions, toasted sesame seeds, and a drizzle of chili oil or a pinch of shichimi togarashi over each bowl.

Serve immediately. Leftover broth and components can be stored separately in the refrigerator for up to 3 days.