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Pasta, udon, Chinese noodles. Noodles that children love! Many people think that recipes are rut because they can be done easily. A popular chef, Watanabe Maki, will teach you a recipe to save busy moms in just 15 minutes. Frozen udon is convenient, easy to use and loves children too ♡ We will teach a new classic udon recipe that makes it easy to get used to it.

The delicious taste of the dashi stock is great, and the big chicken is also great for eating. Fresh tsukemen noodles with tomato accents.

[Material]2 servings
Udon ……… 2 balls
Chicken thigh … …… 150g (Remove the skin if you like and cut it into bite-sized pieces)
Onion … 1/2 piece (sliced ​​along the fiber)
Cherry tomato ………… 6 pieces (cut in half)
Dashi soup ……… 400 ml
Sake … 2 tablespoons
Mirin ……… 1 tbsp
Soy sauce ………… 2 tbsp
Salt … 1/3 tsp
White sesame seeds ……… a little

[How to make]
1. Heat the oil (outside the amount) in a pan and bake the chicken firmly until it becomes brown.
2.1 Add dashi soup to medium heat and boil, then add sake, mirin and onion.
3. Reduce to low heat, add soy sauce, cover and simmer for about 5 minutes. Add cherry tomatoes and salt and boil quickly.
Four. Boil the udon as indicated on the bag, rinse with cold water, drain and pour in a bowl, and add warm 3. Sprinkle white sesame seeds on udon.

Delicious Point >>>
Baking chicken firmly. The flavor is improved by savory grilling.

A soup based on soy milk with plenty of sweet potatoes. It is a dish that warms you from the inside of your body.

[Material]2 servings
Frozen udon … 2 balls
Pork loin (for shabu-shabu) ………… 100g

★

Sweet potato …… 200g (1cm thick half-moon cut)

Long green onion ………… 1/4 (diagonally sliced)

Dashi soup ……… 250 ml

Sake … 1 tablespoon

Miso ……… 3 tablespoons
Soy milk (unadjusted) … 200 ml
Coarse ground black pepper ……… a little

[How to make]
1. Put ★ in a pot and heat over medium heat. After boiling, add frozen udon and cook for 5 minutes.
2. When the udon has become familiar, turn it to medium heat and add the pork one by one and boil while removing the scent.
3. Melt the miso, add soymilk and turn off the heat just before boiling. Place in a bowl and sprinkle with pepper.

Delicious Point >>>
Boil pork quickly to the extent that it is shabu-shabu to prevent it from becoming hard.

Maki Watanabe, cook
Born in Kanagawa in 1976. After working as a graphic designer, he started the “Salvia Lunch Room” in 2005 and became a cook. He is active in a wide range of fields including recipe proposals in magazines and books, events, and cooking classes. He is the author of many books such as seasonal dishes, seasonal dishes, lunch boxes, breakfast, and salads that value seasonal ingredients. His recent book is “Taste delicious with rice. Good for two ingredients” (published by Shufu to Seikatsusha).

Instagram: @maki_watanabe

recipe & styling / Maki Watanabe photography / Nao Shimizu

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