Name: Udon with Chicken and Scallions (Tori Nanba Udon)
Ingredients: 8 c Basic dashi; see recipe; 2 ts Salt; 3 tb Dark soy sauce; 3 tb Light soy sauce; 2 tb Sugar; 2 tb Mirin; 1 lb Boneless skinless chicken breasts, or thighs --cut in bitesize pieces; 6 Green onions; 6 Fresh shiitake mushroom caps, (6 to 8); 1/4 Head Napa cabbage; cut in 1" squares; 1 lb Fresh; refrigerated or frozen udon noodles

Pride is the presumption that we can be happy without depending on God as the source of our happiness and without caring if others find their happiness in God. Pride is the passion to be happy contaminated and corrupted by two things: 1) the unwillingness to see God as the only fountain of true and lasting joy, and 2) the unwillingness to see other people as designed by God to receive our joy in Him. If you take the desire to be happy and strip away from it God as the fountain of your happiness, and people as the recipients of your happiness, what you have left is pride. Pride is the pursuit of happiness anywhere but in the glory of God and the good of other people.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats	Niger		4	Servings

INGREDIENTS

8	c	Basic dashi; see recipe
2	ts	Salt
3	tb	Dark soy sauce
3	tb	Light soy sauce
2	tb	Sugar
2	tb	Mirin
1	lb	Boneless skinless chicken breasts, or thighs –cut in bitesize pieces
6		Green onions
6		Fresh shiitake mushroom caps, (6 to 8)
1/4		Head Napa cabbage; cut in 1" squares
1	lb	Fresh; refrigerated or frozen udon noodles

INSTRUCTIONS

Cut scallions into 2" lengths and half them lengthwise. Crisscross tops of
shiitake caps with a knife. In a large pot, bring dashi just to a boil,
then add the salt, soy sauces, sugar and mirin. Stir to dissolve, then
bring the broth back to a gentle boil, and add the chicken pieces. Simmer
until the chicken is tender, about 10 minutes, skimming any foam. Add the
onions, mushrooms, and cabbage and simmer another 2 to 3 minutes.
Meanwhile, bring a large pot of unsalted water to a rapid boil. Add the
noodles, bring back to a boil, and cook, stirring occasionally, until they
just begin to soften,about 3 minutes. Drain noodles in a colander and rinse
under cold running water while rubbing noodles to remove surface starch.
Serve immediately, placing noodles in individual warm, deep bowls. Ladle
hot broth over the noodles, and arrange pieces of chicken, onions, and
mushrooms on the noodles. Serve immediately.
Yield: 4 to 6 servings
c. 1997, M.S. Milliken & S. Feniger, all rights reserved TAMALES WORLD TOUR
SHOW #WT1A03
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #807 by Holly Butman
<butma001@acpub.duke.edu> on Sep 25, 1997

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