This dish is delicious, and perfect for a chilly evening as it is broth based.
2 packages Udon Noodles (In America, I used 2 sets of noodles with wrappers around them)
4 c. Dashi (Purchase at any Asian grocery store)
1/4 tsp salt
2 tbsp Soy Sauce
3 tbsp Mirin
2 tbsp Sake
2 Chicken Thighs
4 Green Onions (with the white part, chopped up)
Shichimi (Hot Pepper Powder – sprinkle in some cayenne pepper if shichimi is not available)
Heat the Dashi stock in a sauce pan on the stove. Add in the salt, soy sauce, mirin and sake – cooking at a medium heat.
Add in the 2 chicken thighs and bring to a boil. After a few moments, skim the fat from the surface, if any, and add in the noodles and onions. Sprinkle in the hot pepper powder.
Make sure the chicken is thoroughly cooked before eating.