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Here are the ingridients that are needed to cook a perfect Udon noodle in Kenchin soup(Japanese vegetable chowder):
- You need 300 g of udon(refregerated, not dried).
- Get 100 of g~200g chicken thigh.
- Take 5 cm of daikon radish.
- Use 5 cm of sweet potato.
- You need 5 cm of carrot.
- Prepare 5 cm of burdock.
- Take 1 of large leaf of Chinese cabbage.
- Prepare of and any vegetables you like.
- Use 10 g of ginger(minced or shredded).
- Use 500 ml of dashi stock.
- Take 20 ml of soy sauce.
- Provide 20 ml of mirin.
- Take 3 g of salt.
- Take 1 tsp of sesame oil.
Ready with the ingridients? Below are the sequences on cooking Udon noodle in Kenchin soup(Japanese vegetable chowder):
- Cut chicken into small bite sizes. Slice vegetables into slightly thick pieces..
- Heat chicken and vegetables in a pot, until the color of the chicken changes..
- Add dashi stock, soy sauce, mirin, and salt, let them boil..
- When the pot is boiled, reduce the heat and cook until the vegetables are tender..
- In another pot with water, start boiling udon (the boiling time depends on the udon, check the instructions on the label)..
- Put the boiled udon in a bowl, serve the kenchin soup into the bowl, and add sesame oil. Adding cayenne pepper powder also makes the udon more enticing..
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