Steps

1. Cut the chicken thigh into bite-sized pieces with kitchen shears.
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2. Into the cut chicken thigh 90g, massage in salt 1 pinch and sake 1 tbsp. Cover and microwave for 3 minutes. Tip: Microwaving locks in the chicken's umami and results in tender meat.
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3. Place the heated chicken and its cooking liquid into a bowl.
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4. Add Chinese chicken stock powder 1 tsp, Hondashi (Japanese dashi powder) 1/3 tsp, black pepper to taste, olive oil 2 tsp, and lemon juice 1 tsp, then mix lightly. Tip: Using olive oil significantly enhances the flavor.
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5. Mix the chicken and sauce together, then chill in the freezer.
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6. In a bowl, add egg white 1, water 150cc, Chinese chicken stock powder 1 tsp, and black pepper to taste, then mix lightly without creating foam.
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7. Microwave the egg white soup for 1 minute 30 seconds. Tip: Mixing the egg white makes it less likely to explode. Please adjust heating time as needed.
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8. Thaw the frozen udon under running water. Tip: If you're short on time, thawing under running water is an option. The manufacturer recommends microwaving then chilling, but this will result in a different texture.
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9. Serve the thawed udon in a bowl.
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10. Pour the chilled chicken and sauce over the udon.
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11. Finally, top with a pinch of salt, black pepper to taste, and egg yolk 1.
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12. Optionally, garnish with lemon and scallions.
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13. Pour the egg white soup into the bowl and sprinkle with black pepper.
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