{"id":5560,"date":"2023-10-12T15:22:02","date_gmt":"2023-10-12T15:22:02","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=5560"},"modified":"2023-10-12T15:22:03","modified_gmt":"2023-10-12T15:22:03","slug":"miso-nikomi-udon","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/10\/12\/miso-nikomi-udon\/15\/22\/5560\/02\/appdev2098\/japanese-food-recipes-2\/chicken-japanese-food-recipes-2\/","title":{"rendered":"Miso Nikomi Udon"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\u00a0package Frozen Udon Noodles<\/li>\n\n\n\n<li>250\u00a0mlDashi Stock\u00a01\/2 tsp dashi stock powder for 1 person<\/li>\n\n\n\n<li>1 1\/2\u00a0tbsp Hatcho Miso\u00a0soybean miso, substitute: red miso<\/li>\n\n\n\n<li>1 1\/2\u00a0tbsp Mirin<\/li>\n\n\n\n<li>1\u00a0tsp Sugar<\/li>\n\n\n\n<li>80&nbsp;gChicken Thighs<\/li>\n\n\n\n<li>1\/2Aburaage&nbsp;cut into bite-size pieces<\/li>\n\n\n\n<li>6&nbsp;slicesLong Green Onions (Naganegi)&nbsp;cut diagonally into 7mm (0.3&#8243;) slices<\/li>\n\n\n\n<li>1Shiitake Mushroom<\/li>\n\n\n\n<li>1Egg<\/li>\n\n\n\n<li>2&nbsp;slicesKamaboko Fish Cake<\/li>\n\n\n\n<li>Kujo Negi\u00a0a type of spring onion leaves, sliced diagonally<\/li>\n\n\n\n<li>Shichimi Chili Pepper<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>First, let&#8217;s thaw the frozen udon noodles. Slightly tear the package, making a vent, to keep it from bursting. Place the package on a plate, and microwave at 600 watts for 3 minutes.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2018\/02\/miso-nikomi-udon-01.jpg\"><\/a><\/li>\n\n\n\n<li>Remove, and place the udon noodles onto a plate.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2018\/02\/miso-nikomi-udon-02.jpg\"><\/a><\/li>\n\n\n\n<li>Next, let&#8217;s prepare the ingredients. Slice the chicken thigh into bite-size pieces using diagonal cuts. Partially freezing the chicken will help make it easier to slice.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2018\/02\/miso-nikomi-udon-03.jpg\"><\/a><\/li>\n\n\n\n<li>Remove the stem of the shiitake mushroom. Slice the cap into 3 to 4 slices diagonally.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2018\/02\/miso-nikomi-udon-04.jpg\"><\/a><\/li>\n\n\n\n<li>This is kamaboko, a ground white fish mixture steamed on a wooden base. Run the back of the blade along the base to detach the kamaboko. Trim the edge, and cut out two 7mm (0.3&#8243;) diagonally.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2018\/02\/miso-nikomi-udon-05.jpg\"><\/a><\/li>\n\n\n\n<li>Cut the aburaage, thin deep-fried tofu into bite-size pieces, and cut out 6 slices of the long green onion. As for the spring onion leaves, slice them thinly.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2018\/02\/miso-nikomi-udon-06.jpg\"><\/a><\/li>\n\n\n\n<li>Let&#8217;s make Miso Nikomi Udon. Heat the dashi stock in an earthen pot also known as donabe, and place the chicken into it.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2018\/02\/miso-nikomi-udon-07.jpg\"><\/a><\/li>\n\n\n\n<li>To prevent small lumps from remaining in the broth, dissolve the miso in a fine mesh strainer. When the chicken begins to turn white, add the mirin and sugar.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2018\/02\/miso-nikomi-udon-08.jpg\"><\/a><\/li>\n\n\n\n<li>We are using Hatcho Miso, which was originated in Aichi Prefecture hundreds of years ago. Regular miso is made with rice koji, a type of edible fungus, but hatcho miso uses soybean koji instead, so this miso is made from only 2 ingredients: soybeans and salt. If hatcho miso isn&#8217;t available, substitute red miso instead.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2018\/02\/miso-nikomi-udon-09.jpg\"><\/a><\/li>\n\n\n\n<li>Add the udon noodles, aburaage and long green onion.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2018\/02\/miso-nikomi-udon-11.jpg\"><\/a><\/li>\n\n\n\n<li>Cover, and cook for about 5 minutes.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2018\/02\/miso-nikomi-udon-12.jpg\"><\/a><\/li>\n\n\n\n<li>The udon has absorbed the broth, and it looks very delicious! If the udon noodles are sticking to the bottom of the pot, scrape them off.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2018\/02\/miso-nikomi-udon-13.jpg\"><\/a><\/li>\n\n\n\n<li>Add the kamaboko fish cake and shiitake mushroom. Now, drop the egg in the center.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2018\/02\/miso-nikomi-udon-14.jpg\"><\/a><\/li>\n\n\n\n<li>Cook for about 2 minutes without covering it. If you cover the pot, the surface of the egg turns white so you will not be able to see the egg yolk when served.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2018\/02\/miso-nikomi-udon-15.jpg\"><\/a><\/li>\n\n\n\n<li>Finally, add the spring onion leaves. This is a particular type of spring onion called Kujo Negi, whose main production area is in Kyoto, and it has thick leaves and a rich flavor.<a href=\"https:\/\/cookingwithdog.com\/wp-content\/uploads\/2018\/02\/miso-nikomi-udon-16.jpg\"><\/a><\/li>\n\n\n\n<li>Shichimi chili pepper goes excellent with this dish, and you can also top with pizza cheese to taste.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":5561,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[211],"tags":[],"class_list":["post-5560","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken-japanese-food-recipes-2"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/10\/Miso-Nikomi-Udon.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=5560"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5560\/revisions"}],"predecessor-version":[{"id":5562,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5560\/revisions\/5562"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/5561"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=5560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=5560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=5560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}