Friday, November 26, 2010

Chicken, Mushroom, and Udon Teriyaki

I was have a bad day a week or so ago, and I decided to make chicken teriyaki (again), but I decided that I wanted the whole thing teriyaki.  It was late at night and I didn't feel like doing a lot of dishes, so I tried to keep it all to one small pan.  I have to say it looks a little odd with no green vegetables, but it worked.

Chicken, Mushroom, and Udon Teriyaki


1/2 frozen udon noodle block (fresh udon--not dried)
2 dried shiitake mushrooms, reconstituted
1 chicken thigh, skin on
small bunch enoki mushrooms, root removed
1 Tbsp. soy sauce
1 Tbsp. mirin
1 Tbsp. sake
1 tsp. sugar
sesame seeds, to serve

Put the noodle block in a bowl and cover with boiling water.  Leave the noodles to soak and "cook" on their own.

Using kitchen scissors, snip the chicken meat from the bone.  Cut into bite-sized pieces.  Heat a dry pan over medium heat and add the chicken pieces, skin side down.  Cook 2-3 minutes, or until browned, then turn the pieces over and cook an additional 2-3 minutes.  Make sure the chicken is cooked all the way through--no pink!

Cut the shiitake mushrooms into 1/2 in. pieces and separate the enoki mushrooms from one another.  Add the mushrooms to the pan with the chicken and cook 1-2 minutes.

Mix the soy sauce, sake, mirin, and sugar together and add to the pan.  It should come to a frothy boil.  Continue to cook until the sauce has cooked down to a sort of glaze.

Drain and rinse the udon noodles.  Add them to the pan and stir to coat with the sauce.  Sprinkle with sesame seeds and serve.

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