Japanese Chicken Udon Recipe (鶏肉うどん)

[@NoRecipes]

Thanks for watching! If you need a recipe for making udon noodles, I have a step-by-step video here: kzbin.info/www/bejne/gJCkeK2LpayEpq8

[@redlaserfox3988]

I'm late to the party but I'd love to try making noods from scratch some time! Maybe over the holidays

[@NoRecipes]

They are a bit of a project the first few times, but once you have the process down, they're pretty easy to do!

[@redlaserfox3988]

@@NoRecipes Challenge accepted! 😄

[@kathcares]

I made something similar to this when I first made your udon recipe. My daughter loved it! I've made a second batch and froze the raw noodles in portions. Should I have cooked them first? I never considered that. I assume that you're working with a commercial product, but have you tried cooking and freezing homemade noodles?

[@NoRecipes]

@@kathcares Hi Kathy, I've never tried freezing the noodles myself, I can't really saw either way, but if I had to guess I'd say freezing them raw was probably the right call. The ones I used were a commercial product which are usually blast-chilled to rapidly freeze them so you don't end up with giant ice crystals that effect the texture of the food. For home freezers, which take much longer to freeze food I generally only recommend freezing solid foods with a very low moisture content (either that or liquids, in which case texture doesn't matter). Since the noodles will have a lower moisture content before you boil them, that seems like it would be right way to go. I'd love to hear how they turn out when you defrost and boil them.

[@rafalchociej3341]

super high quality camera work, enthusiasm, and great recipes. easyyyyyy subscribe

[@NoRecipes]

Thanks Rafal, and welcome to the channel!

[@acetaira]

Made it today. And it was really really tasty. Thank you for this recipe, a really really good chicken udon soup which don’t need many ingredients or time.

[@NoRecipes]

You're welcome! I'm glad to hear you enjoyed this. I have a bunch of other udon recipes on this channel as well like kitsune udon, beef udon, and curry udon so I hope you have a chance to try those out as well!

[@vivih2236]

I predict this will become a regular rotation of favorite meals to cook in my house. Will be making this soon as I have all the ingredients! Arigato!

[@NoRecipes]

I hope you enjoy it! It's become a favorite over here (just picked up ingredients to make another batch tomorrow).

[@Lostinthesauce0]

Wow, this dude’s full on!

[@NoRecipes]

😆🏎️

[@fikayomiolatunbosun9318]

Thank you so much, this is the best udon I have ever tried. You’re the best

[@NoRecipes]

You're welcome! I'm glad to hear you enjoy it😀

[@amie_-eu8fn]

I made this with your homemade udon noodles and OH MY GOD! This is absolutely delicious! It was tiring to make the noodle but very worth it! Tastes very different to the store bought ones, tastes much much better. My dad isn’t a fan of noodles at all, but he stole my mom’s bowl of udon😂😂 will definitely do this again! thank you!

[@NoRecipes]

Wow, I'm happy to hear your family enjoyed it! Yea the kneading is definitely a workout, but I'm glad it was worth the effort. Hope your mom got enough to eat😆 I have a chicken curry udon recipe and beef udon recipe as well.

[@florenciadepores3488]

You totally bring amazing dish to the table. Thanks for that yummy yummy chicken udon noodles. Cheers!

[@NoRecipes]

You're welcome Florencia! Thank you for the kind words!

[@devinthomas4866]

Nice video, I think my kids will like this. Looks delicious and easy Thank you

[@NoRecipes]

Thanks Devin, I hope they enjoy this👍🏽

[@journaling.aw.vlog.37]

I have made this dish twice and it's so easy but what I wanted to say was when it's cooking it looks so good you can't help but want to make it again.

[@NoRecipes]

I'm happy to hear you've been enjoying this Ashley! Thanks for taking the time to let me know!

[@michellekeith6597]

Looks so good!! I'm getting ready to watch video on how to make udon noodles. They are my favorite. Thanks for great video

[@NoRecipes]

Thanks Michelle! The noodles take a little practice to get perfect, they should still be delicious the first time around.

[@kayel4487]

This is a great combo of two great dishes! I will definitely try this out!

[@NoRecipes]

I love doing mashups 😆 Hope you enjoy it!

[@mhaitolentinovlogs7063]

Hi I love cooking ❤️ I'm looking forward on your recipes

[@NoRecipes]

Hello, and welcome to the channel! 😄

[@teamsalvation]

Ok this is awesome!! I’ve cooked Chicken Udon before, and my daughter likes it. But this is a great spin!! Im giving this a try, for sure!!

[@NoRecipes]

Thanks! I hope she enjoys it!

[@xiomaraf.7770]

Yummy 😋 Hola amigo to the distance love ur recipes 🙏 gracias.

[@NoRecipes]

Thanks Xiomara!

[@mt-vu6ci]

Merci beaucoup pour délicieuses recette. Yamieeee

[@NoRecipes]

😁

[@sypharathreth7857]

Love you 😘 ❤️❤️ from 🇰🇭🇰🇭🇰🇭

[@NoRecipes]

I'm glad you enjoy this! Hello from 🇯🇵

[@4seasonsbbq]

Fantastic cook! I love everything about this cook. I'm so glad maplecook sent me here. Have a great day my friend.

[@NoRecipes]

Thank you! You have a great day as well!

[@readytoshow3016]

WOW, It looks Delicious, i love this dish, You are a Cooking Master. I prepared a Peruvian CEVICHE, maybe someone is interested 👨‍🍳👨‍🍳

[@NoRecipes]

Thanks! I just checked our your ceviche and it was great to learn the proper way of making it. I hope you can visit Peru some day to try out an authentic one.

[@jazzcelaya640]

beautiful

[@NoRecipes]

Thank you! 😊

[@mariselamartinez9191]

Sake substitute ?

[@NoRecipes]

Hi Marisela, sake is added to the sauce for umami and flavor you can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: kzbin.info/www/bejne/eWPTZ4CEaaqJm6M

[@mariselamartinez9191]

@@NoRecipes Thank You for the advise.

[@kathcares]

Beautiful video, Marc! I love how easy this dish is to prepare. I found sake at Trader Joe's here for $5; makes such a difference! I think you could find all these ingredients in Trader Joe's if you're here in the States.

[@NoRecipes]

Thanks Kathy, I'm glad you enjoyed it! Also, thanks for sharing the tip about Trader Joe's, I'm sure it will help some people out!

[@kuldeepscuisine]

can we use vinegar or any other aletrnative to sake

[@NoRecipes]

Substituting vinegar for sake is like subbing in lemon in place of bacon. It doesn’t make any sense… Sake is added for umami and flavor. You can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: kzbin.info/www/bejne/eWPTZ4CEaaqJm6M

[@malaklamhamdielalaoui9870]

Ok but can i use something else instead of sake or just not use it?

[@NoRecipes]

Sake is added to the soup for umami and flavor. You can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: kzbin.info/www/bejne/eWPTZ4CEaaqJm6M

[@melonmaster2892]

are dashi cubes a good substitute?

[@NoRecipes]

Do you mean in place of the chicken stock?

[@melonmaster2892]

@@NoRecipes yes. i got some around that i make basic miso soup with.

[@NoRecipes]

@@melonmaster2892 Yes, dashi will work, but depending on the type you're using you may need to cut back on the salt a little. Also, if you're using the powdered kind, you will need to dilute it according to the package directs in order to use it as a 1:1 substitute for the chicken stock.

[@Tinkeruk2010]

I have all these ingredients including a bunch of udon in my cupboard. I guess this will be dinner tomorrow :) Edit: I don't have sake. Could Mirin be used?

[@NoRecipes]

I hope you enjoy it! Yes, you could use mirin, but you'll want to skip the sugar.

[@aiem]

instead of sake, what non alcoholic substitute can i use? Or can I just leave it..

[@NoRecipes]

Sake is not added for the alcohol it is added for amino acids. Go watch this video: kzbin.info/www/bejne/eWPTZ4CEaaqJm6M

[@prototypekev1347]

Cold pumpkin salad video ? ?

[@NoRecipes]

Is that a request?

[@prototypekev1347]

@@NoRecipes yes 👍

[@NoRecipes]

Gotcha, I thought I'd done a recipe for that already, but I just looked and I guess I haven't😅 Will add it to the list.

[@prototypekev1347]

@@NoRecipes 👍

[@rogamingz206]

Whats the name of the powder sprinkle at the end?

[@NoRecipes]

It's called Shichimi (or "Nanami" depending on who you ask) Togarashi. Which literally means 7 Taste Chili. It has a blend of spices that includes things like: chili peppers, sesame seeds, Yuzu peel, nori, hemp seeds, and sansho.

[@killodendron]

What's wrong with gravy?!? 😂🇺🇸 For real though, I have a ginormous amount of whole chicken legs in my fridge and I need to figure out what to do with them TODAY. So don't mind me as I sort through all of your chicken videos. 🐣

[@NoRecipes]

Ain’t nothin’ wrong with gravy😂 best way to use a ton of legs is chicken paprikash or chicken adobo (only have a vid for paprikash but there’s a recipe on the site for adobo)

[@killodendron]

@@NoRecipes Aaaghh I knew I should have bought that spatzle maker when I saw it! 🤬 I love paprikash.

[@LewdGeek]

No, why the Japanese eggs have a more darker yolk? I think this is why I can cook mine differently and have the same result???

[@NoRecipes]

Japanese chickens are fed a diet high in beta-carotene (usually in the form of chili peppers). This gives the yolks an orangish-red hue. It doesn't effect the taste, though presumably the eggs have more beta-carotene.

[@LewdGeek]

@@NoRecipes Japanese are doing everything so cool lol I can'T wait to taste my first Wagyu beef :P

[@NoRecipes]

@@LewdGeek For better or for worse, Japanese perfectionists about the appearance and taste of food. It results in a lot of waste and manipulation on one hand, but it also drives innovation to try and make things just a little bit better. Hopefully the situation around the world will get better soon so you can visit and try it for yourself someday.

[@opticzeternalspy]

Do you have to put in the sake isn’t it alcohol?? Sry I’m Muslim and wanted to know so anyone pls tell me

[@NoRecipes]

Sake is added for umami and flavor. You can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: kzbin.info/www/bejne/eWPTZ4CEaaqJm6M

[@ianw.8132]

Don't mind my rudeness, but wouldn't cooking the chicken thighs longer render out more flavour to get a better maillard reaction and by par-cooking the chicken and taking them out until the very end of the process u put them in then wouldn't the chicken be able to keep more flavour as the soup will absorb the flavour of the chickens. Also I think the a bit of msg will beef up the recipe anyway nice job

[@NoRecipes]

Click through on the link to my site in the description for a more detailed explanation of the process and these choices, but quickly: 1) The goal here was to keep the chicken tender and juicy. The skin insulates the meat from getting tough which is why I brown that side, but not the other. If you look at the scene where I deglaze with sake, you can see there's a lot of brown fond being released. Also, we're using chicken stock here, which already has a ton of flavor, is there's no need to cook the chicken in it a long time (just long enough so it's no longer raw). 2) You're free to use MSG if you want, but sake is a natural source of glutamate (as is soy sauce), which has a synergistic effect with the inosine monophosphate in chicken. MSG is a cheater way of creating umami for people who can't create it naturally.

[@ianw.8132]

@@NoRecipes ic thx

[@mariocadena9459]

honestly love ya recipes and finished products....But I prefer your older videos how you used to talk

[@NoRecipes]

Hi Nina thanks for the feedback. I get this sometimes, but I also had a lot of people tell me they like the energy (my old videos were taken when I extremely uncomfortable on camera so it's not really my normal personality). At this point I've kind of given up on trying to please everyone, so if the videos aren't to your taste, you can still get the recipe and even more information over on my blog. Hope that helps😉

[@mariocadena9459]

@@NoRecipes either way I love ya videos man keep it up your dishes are awesome I'm more of a visual learner thanks for your videos and thanks for taking time out of ya life to reply looking forward to more videos.....Make one on my faviote gyudon I love gyudon. I'm not japanese but I love halls culture n cuisine.

[@NoRecipes]

@@mariocadena9459 Thanks! I have a Gyudon video already, search my channel.😉

[@SJ-yh2di]

Ok I stopped watching 2 min in. This guy sounds like a cable shopping channel salesmen. He should stop trying so hard. Seonkyoung is way more real and relatable.

[@NoRecipes]

HI SJ, I get this feedback occasionally but it's outweighed by people who appreciate my enthusiasm for what I do (it beats sitting behind a desk all day). I've tried a whole mix of stuff including chill videos and active ones, and the thing I've learned is that I can't make everyone happy. I've settled on just doing my own thing and being myself, understanding that it's not going to appeal to everyone. Anyway, it sounds like you have other channels you prefer, and that's the beauty of KZbin😀