Original: English

Motsunabe-Style Stamina Udon

Born from a request by local firefighters, this is a stamina-packed udon recipe. The soup, rich with the flavors of garlic and chives, melds with the umami of chicken and vegetables, invigorating you from the inside out. It's easy yet delivers an authentic taste, and is sure to become a staple in your udon repertoire. Give it a try!

📖Cooking Basics

dry（tantanmen）

Steps

Finely chop the root ends of the chives (1/2 bunch) and cut the leafy parts into 5cm segments. Keep the roots and leaves separate.
🕒 00:21
Soak the cut chive leaves in water for about 5 minutes to make them crisp.
🕒 00:55
Wash the cabbage (1/6 head) thoroughly and remove the core. Chop the tough parts finely and the tender leaves into bite-sized pieces.
🕒 01:06
Slice the leek (1/2 stalk) diagonally.
🕒 01:54
Prepare grated garlic (3 cloves).
🕒 02:12
Remove the yellow fat between the skin and meat of the chicken thigh (1/2 piece) and make a cut along the sinew at the base of the leg.
🕒 02:24
Thoroughly pat the chicken thigh dry with paper towels. This is the key! Patting dry excess moisture reduces the chicken's odor and greatly improves its flavor.
🕒 02:49
Cut the chicken thigh into small pieces, about 2cm cubes. This is the key! Cutting into smaller pieces helps to efficiently extract umami into the udon broth.
🕒 03:00
Heat a pot over medium-low heat, and once it's sufficiently warm, add sesame oil (1 tbsp).
🕒 03:37
Add the cut chicken thigh to the pot, spread it out, add a pinch of salt, and sauté until browned on the surface.
🕒 03:54
Once the chicken is browned, turn off the heat. Pour in 500cc of water and add 8g of kombu. (If you don't have kombu, use 1 tsp of Japanese soup stock granules).
🕒 04:14
Gently heat over low heat and bring to a simmer. Once simmering, carefully skim off any scum that rises from the chicken. This is the key! Slow heating of kombu over low heat allows its umami to be fully extracted.
🕒 04:30
After skimming, cover and simmer for 5 minutes to thoroughly extract the chicken and kombu broth.
🕒 04:56
While simmering, drain the chive leaves that were soaking in water.
🕒 05:03
After 5 minutes, open the lid and remove the kombu.
🕒 05:08
Add the grated garlic and dried chili pepper rings to the pot, then add 5 tbsp of mirin and 5 tbsp of light soy sauce.
🕒 05:25
Next, add the chopped chive roots, cabbage, and leek to the pot.
🕒 05:47
Heat over medium-low heat and bring to a boil while stirring, ensuring the center is boiling.
🕒 06:04
Once boiling, reduce heat to low, cover, and simmer for another 5 minutes.
🕒 06:18
Heat the frozen udon noodles (2 servings) in the microwave according to package directions (about 5.5 to 6 minutes). This is the key! Ensure the udon is piping hot to prevent the soup from cooling down.
🕒 06:34
After simmering the soup for 5 minutes, open the lid, arrange the drained chive leaves on top, cover, and turn off the heat. Let it cook in the residual heat. Make sure the lid is tightly closed to retain heat.
🕒 06:43
Place the hot, heated udon noodles in a bowl and generously ladle the hot soup over them.
🕒 07:08
Gently mix to distribute the chives evenly, and arrange the toppings attractively. Serve.
🕒 07:27