Udon Shoyu Chicken Bowl is one of those dishes that feels like a warm hug in a bowl. If you’ve ever had udon noodles before, you know how comforting they are, soaking up the rich, savory flavors of the broth. The star of this recipe is the chicken, which adds a protein-packed touch to the bowl, balancing the soft, chewy noodles. Udon Shoyu Chicken Bowl is perfect for a cozy dinner on a chilly evening, or even as a quick lunch when you want something hearty yet satisfying.
The Ingredients and Prep Work
To make the Udon Shoyu Chicken Bowl, you’ll need a few simple ingredients: fresh udon noodles, chicken breasts or thighs, soy sauce, garlic, ginger, and a bit of sesame oil. The soy sauce, or shoyu, gives the dish its signature savory depth, while the garlic and ginger bring a fragrant kick. Start by cooking the chicken and slicing it into tender strips. Then, get your udon noodles ready – these noodles are thick, soft, and soak up all the flavors in the broth perfectly.
Building the Bowl
The next step in preparing your Udon Shoyu Chicken Bowl is to bring everything together. You’ll cook the garlic and ginger in sesame oil, creating a base for the broth, then add the soy sauce and simmer it for a few minutes. Once the broth is ready, add the cooked udon noodles and let them soak in the delicious flavors. Top it all off with the juicy, perfectly-cooked chicken, and garnish with green onions or a sprinkle of sesame seeds for that extra touch.
Savoring Every Bite
When you take the first bite of your Udon Shoyu Chicken Bowl, you’ll experience the comforting warmth of the broth, the tenderness of the chicken, and the chewy satisfaction of the noodles. It’s a bowl full of simple ingredients that come together to create something truly special. Udon Shoyu Chicken Bowl is not only easy to make, but it’s also a meal that makes you feel content with every spoonful. Perfect for busy days when you want something quick yet satisfying, this dish is sure to become a favorite in your kitchen.
Table of Contents
Chef’s Notes- Udon Shoyu Chicken Bowl
- Broth Clarity: Always skim impurities during the initial boiling phase to ensure a clean, clear broth. Use a fine mesh skimmer for best results.
- Broth Depth: For a richer broth, roast the chicken bones slightly before boiling or add a small piece of charred onion.
- Chasu Consistency: Rolling the chicken thighs tightly and using butcher’s twine ensures a uniform shape, making them easier to slice thinly.
- Scallion Oil Aroma: Heat the oil slowly to prevent burning and allow the flavors of garlic and scallions to fully infuse into the oil.
- Tare Customization: Adjust the shoyu tare to suit your taste—add a touch of sugar for sweetness or more bonito flakes for a bolder umami.
- Noodle Cooking: Rinse udon noodles briefly after boiling to remove excess starch and prevent them from sticking.
- Egg Perfection: To achieve jammy soft-boiled eggs, chill them immediately in an ice bath after cooking and peel gently under running water.
- Storage Tip: Prepare broth, tare, and scallion oil ahead of time and refrigerate for up to a week to streamline the cooking process.
- Vegetarian Adaptation: Swap chicken broth with a rich vegetable broth, omit bonito flakes, and replace chicken with marinated tofu.
- Serving Warmth: Warm your serving bowls in the oven or with hot water before assembling the dish to maintain the dish’s temperature.
Udon Shoyu Chicken Bowl
4
bowls30
minutes5
hours600
kcal10
minutes5
hours40
minutesDive into the heartwarming flavors of our Udon Shoyu Chicken Bowl! This delightful dish combines tender chicken, savory shoyu-infused broth, and perfectly cooked udon noodles, creating a harmonious balance that’s sure to satisfy your cravings. Whether you’re a ramen enthusiast or new to Japanese cuisine, this recipe offers a comforting and customizable meal that’s both nourishing and delicious. Let the rich umami notes and fresh ingredients elevate your home-cooking game. Perfect for cozy nights or impressing guests, this bowl is a testament to simple yet exquisite culinary artistry. Get ready to slurp your way to happiness!
Ingredients
- Broth Essentials
2 parts chicken carcass
1 part water
2 large pieces peeled fresh ginger approximately 3 inches each
- Shoyu Seasoning Base
10 tablespoons soy sauce
3 tablespoons mirin
1 teaspoon kombu seaweed
1 teaspoon bonito flakes
- Aroma-Infused Oil
Fat from one whole chicken
A splash of water
2 cloves of garlic smashed
White parts of 1 bunch scallions
- Chicken Topping
4 deboned chicken thighs
1 teaspoon salt
- Noodles Garnishes
12 ounces udon noodles
4 soft-boiled eggs
2 scallions finely chopped
1 cup thinly sliced greens
½ cup pickled onions
- Alternative Ingredients:
Udon Noodles: Can substitute with soba noodles or rice noodles for a different texture.
Chicken Thighs: Use turkey thighs or tofu for a vegetarian option.
Soy Sauce: Tamari can be used for a gluten-free alternative.
Mirin: Dry sherry or a mixture of sake and sugar can replace mirin.
Kombu: Dried shiitake mushrooms can add umami if kombu is unavailable.
Bonito Flakes: Skip for a vegetarian broth or use mushroom broth instead.
Scallions: Green onions or leeks can serve as substitutes.
Pickled Onions: Red onions pickled in vinegar can replace them.
Soft-Boiled Eggs: For egg-free versions omit or use marinated tofu.
Thinly Sliced Greens: Spinach or bok choy can be alternatives.
Directions
- Prepare the Broth – Begin by breaking down a whole chicken into manageable pieces. Carefully remove the skin from the breasts, thighs, and legs, setting it aside for the aroma oil. Debone the thighs and reserve the backbone and wings for the stock. In a Dutch oven, combine the chicken bones with twice their weight in water. Bring to a boil, skimming off any foam that rises. Once clear, reduce the heat and let it simmer gently, either on the stovetop or in a 190°F oven, for about 5 hours to develop a rich broth.
- Create the Chasu Chicken – Season the deboned chicken thighs generously with salt and allow them to dry brine in the refrigerator for at least one hour. Preheat your oven to 275°F. Roll each thigh tightly into a log shape and secure with butcher’s twine. Place the rolled thighs on a wire rack over a baking sheet and roast until the internal temperature reaches 165°F, approximately 45 minutes. Let them cool wrapped in plastic, then slice thinly for topping.
- Infuse the Scallion Oil – In a cold pan, add the reserved chicken fat and a splash of water. Slowly heat on medium-low, allowing the fat to render over 30-45 minutes until the chicken skins are golden and crispy. Remove the crisps and add garlic cloves and scallion whites to the pan, cooking until fragrant, about 10 minutes. Strain the oil and store it until ready to use.
- Prepare the Shoyu Tare – In a bowl, combine soy sauce, kombu, and mirin. Let the mixture steep in the refrigerator for at least 6 hours to develop flavors. Transfer the steeped mixture to a pot, heat to 160°F, and hold for 10 minutes. Remove kombu, add bonito flakes, and heat to 180°F without boiling for another 10 minutes. Strain and store the tare in the fridge. Use approximately 30 grams per 350 grams of unsalted broth.
- Cook the Udon Noodles and Assemble – Soft boil eggs for 6.5 minutes, then transfer to ice water to cool. Peel and set aside. Cook udon noodles according to package instructions. To assemble, place noodles in bowls, ladle in the savory broth, add sliced chasu chicken, soft-boiled eggs, fresh scallions, thin greens, and pickled onions. Drizzle with scallion oil for an extra layer of flavor.
Equipment
- chef’s knife
- cutting board
- Dutch Oven
- Baking sheet
- wire rack
- strainer
- Mixing bowls
- measuring cups and spoons
- instant read thermometer
Nutrition Facts
- Calories: 600kcal
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 150mg
- Sodium: 1200mg
- Potassium: 400mg
- Carbohydrates: 75g
- Fiber: 4g
- Sugar: 8g
- Protein: 35g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 50mg
- Iron: 3mg
FAQ- Udon Shoyu Chicken Bowl
Can I make the broth ahead of time?
Yes, the broth can be made up to 3 days in advance and stored in the refrigerator. You can also freeze it for up to 3 months.
What’s the best way to achieve a flavorful tare?
Let the soy sauce, mirin, and kombu steep for at least 6 hours to develop deep flavors. Don’t rush the steeping or heating process, as it’s key to the tare’s complexity.
Can I use store-bought broth?
While homemade broth provides the best flavor, high-quality, low-sodium chicken or vegetable broth can be used as a time-saving alternative.
What’s the secret to rolling the chicken thighs perfectly?
Pat the thighs dry with a paper towel and season evenly before rolling. Use firm pressure when rolling to maintain a tight shape, and tie with butcher’s twine in at least three spots.
How can I make the dish spicier?
Add a drizzle of chili oil, sprinkle red pepper flakes, or mix a small amount of spicy miso paste into the broth before serving.
