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 yak udon
00:16study to grab yours start by cutting 250 grams of boneless chicken thigh into bite-sized pieces
00:22sprinkle them with an eighth of a teaspoon of salt and half a tablespoon of all-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 thinly slice 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
00:58careful if you want to use high water vegetables like zucchini or bean sprouts they release a lot
01:03of moisture and can turn your whole dish soggy instead of giving you that nice stir-fry texture
01:10now 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 increase
01:43the
01:43heat to medium and push the onion and aromatics to one side lay the chicken pieces in the pan skin
01:50side
01:50down if your pieces have skin let them sit undisturbed until the bottom turns golden and slightly crispy
01:58then flip and stir the other side once the chicken is seared all over turn up the heat to medium
02:04-high and
02:04add cabbage bell pepper shiitake mushrooms and carrots right away flavor everything with a teaspoon of dashi
02:12granules a teaspoon of mirin half teaspoon of oyster sauce and a quarter teaspoon of sugar
02:20stir fry until the vegetables are just tender but still have a bit of bite to them
02:25you want the tender crisp texture where they are cooked through but not limp
02:31now slide two portions of pre-cooked udon noodles into the pan you've got a few choices for udon
02:37fresh frozen or dried i personally recommend fresh or frozen noodles fresh udon can even be made at home
02:45quite easily if you're interested frozen and dried are both convenient but in terms of texture frozen
02:52noodles win by far and they cook faster too if you can find them go for frozen i hardly ever
02:59use dried ones
03:00in my kitchen whatever type you use just slightly under cook them compared to the package directions
03:06because they will finish cooking in the pan blast the heat high and toss everything together for about
03:12a minute you want each strand glistening with the sauce and picking up those flavorful bits from the
03:18bottom of the pan here's one of my favorite techniques tilt the pan slightly and pour half a tablespoon
03:24of japanese soy sauce around the edge of the pan not directly onto the food you will hear it sizzle
03:30the
03:30moment it hits the hot metal turn off the heat drop in half a tablespoon of cold butter and a
03:37quarter
03:38teaspoon of balsamic vinegar give everything a few good tosses to coat now balsamic vinegar is not a
03:45traditionally accurate on ingredient but after testing various alternatives it turned out to be the best
03:50option for my recipe the acetic acid brightens the entire dish by cutting through the rich fatty
03:57components and its natural sweetness complements the umami elements without overpowering anything
04:03this is a good moment to taste and adjust if you want a bit more salt add a small splash
04:09of soy sauce
04:09if you want more tang another tiny drop of vinegar trust your palate here and make it your own
04:16transfer to serving plates crack some fresh black pepper over the top scatter toasted white sesame
04:23seeds lay some kisaminori and if you like a bit of heat finish with a drizzle of chili oil this
04:30chicken
04:31yakki udon is everything a weeknight dinner should be juicy chicken vegetable with just the right amount
04:37of crunch and thick udon noodles wrapped in a battery garlic soy sauce that fills the whole kitchen with the
04:43most incredible aroma want even more delicious recipes grab my free cookbook from the link in the description
04:51that's a wrap you can find a full printable version of this recipe on my website linked right here on
04:57the screen it has all the extra details to help you get perfect every time if you enjoy this check
05:02out my
05:02quick recipe playlist and next week i'm making homemade dashi packet hit subscribe so you don't miss it see you
05:09then
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