Udon With Chicken And Scallions (tori Nanba Udon)

CATEGORY	CUISINE	TAG	YIELD
Meats	Niger		4	Servings

INGREDIENTS

8	c	Basic dashi, see recipe
2	t	Salt
3	T	Dark soy sauce
3	T	Light soy sauce
2	T	Sugar
2	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 450 Calories From Fat: 147 Total Fat: 17.2g Cholesterol: 0mg Sodium: 2908.8mg Potassium: 552.2mg Carbohydrates: 68.5g Fiber: 5.8g Sugar: 15.4g Protein: 13.2g