00:001 pound 20 minutes chicken with thick udon noodles glazed in smoky soy butter
00:04vegetables still snapping with every bite this is my chicken yak udon let me show you every step
00:11the printable version of this recipe is available on my website simply google chicken
00:15yak udon study to grab yours start by cutting 250 grams of boneless chicken thigh into bite-sized
00:22pieces sprinkle them with an eighth of a teaspoon of salt and half a tablespoon of old-purpose flour
00:30then toss until each piece has a light coating cover the bowl and pop in the fridge while you prep
00:36everything else while the chicken rests get your vegetables ready in this lies 50 grams of onion
00:43and two fresh shiitake mushrooms julienne half carrot and half a bell pepper chop 150 grams of green
00:51cabbage into rough bite-sized pieces this is where yak udon really lets you play around but be careful
00:58if you want to use high water vegetables like zucchini or bean sprouts they release a lot of
01:03moisture and can turn your whole dish soggy instead of giving you that nice stir-fry texture
01:09now here is where we start building the flavor base hit your wok or a large frying pan over low
01:16heat
01:16add a teaspoon of butter and a teaspoon of lard grate a clove of garlic and a teaspoon of fresh
01:23ginger
01:23straight into the pan then add the sliced onion let everything cook gently for about three minutes
01:31using both batter and lard together is another deliberate choice the batter brings dairy richness
01:36while the lard provides clean depth and a higher smoke point for when we crank the heat up later
01:42increase the heat to medium and push the onion and rheumatics to one side lay the chicken pieces in
01:49the pan skin side down a few pieces half skin let them sit undisturbed until the bottom turns golden
01:57and slightly crispy then flip and see the other side once the chicken is seed all over turn up the
02:03heat
02:03to medium-high and add cabbage bell pepper shiitake mushrooms and carrots right away flavor everything
02:10with a teaspoon of dashi granules a teaspoon of mirin half teaspoon of oyster sauce and a quarter teaspoon of
02:19sugar stir fry until the vegetables are just tender but still have a bit of bite to them you want
02:26the
02:26tender crisp texture where they are cooked through but not limp now slide two portions of pre-cooked udon
02:34noodles into the pan you've got a few choices for udon fresh frozen or dried i personally recommend fresh or
02:42frozen noodles fresh udon can even be made at home quite easily if you're interested frozen and
02:49dried are both convenient but in terms of texture frozen noodles win by far and they cook faster too
02:56if you can find them go for frozen i hardly ever use dried ones in my kitchen whatever type you
03:03use
03:03just slightly undercook them compared to the package directions because they will finish cooking in the
03:08pan blast the heat high and toss everything together for about a minute you want each strand glistening with
03:15the sauce and picking up those flavorful bits from the bottom of the pan here's one of my favorite
03:21techniques tilt the pan slightly and pour half a tablespoon of japanese soy sauce around the edge of
03:26the pan not directly onto the food you will hear it sizzle the moment it hits the hot metal turn
03:33off the heat
03:34drop in half a tablespoon of cold butter and a quarter teaspoon of balsamic vinegar give everything a few good
03:41tosses to coat now balsamic vinegar is not a traditionally accurate on ingredient but after
03:47testing various alternatives it turned out to be the best option for my recipe the acetic acid brightens
03:54the entire dish by cutting through the rich fatty components and its natural sweetness complements the
04:01umami elements without overpowering anything this is a good moment to taste and adjust if you want a bit
04:07more salt add a small splash of soy sauce if you want more tang another tiny drop of vinegar trust
04:13your pallet
04:13here and make it your own transfer to serving plates crack some fresh black pepper over the top
04:21scatter toasted white sesame seeds lay some kizami nori and if you like a bit of heat finish with a
04:28drizzle
04:29of chili oil this chicken yaki udon is everything a weeknight dinner should be juicy chicken
04:34vegetable with just the right amount of crunch and thick udon noodles wrapped in a battery
04:40garlic soy sauce that fills the whole kitchen with the most incredible aroma want even more delicious
04:47recipes grab my free cookbook from the link in the description that's a wrap you can find a full
04:53printable version of this recipe on my website linked right here on the screen it has all the extra
04:58details to help you get perfect every time if you enjoy this check out my quick recipe playlist
05:04and next week i'm making homemade dashi packet hit subscribe so you don't miss it see you then
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