↓ PDP Description ↓
We partnered with chef Maiko Kyogoku on a pair of dishes inspired by Japanese homestyle classics.
This Japanese version of chicken noodle soup — called Nabeyaki Udon — is what we plan to eat all winter long. It starts with a custom dashi mix and soy-based broth, then we add tender chicken thigh and organic veg including bok choy, carrots, and shiitake mushrooms. Don't forget the springy udon noodles (included)!
↓ Serve With 1 ↓
We're big fans of fresh sliced scallions to add a mild bite. Wash, dry, and trim a couple scallions. Cut off the roots and slice the green tops very thinly on a bias (at a sharp diagonal angle). Plate up the dish and sprinkle over top.
↓ Serve With 2 ↓
Finish with a sprinkle of this favorite Japanese spice blend for some subtle heat. Though there’s plenty of variation, most shichimi blends contain red chili pepper, citrus peel, toasted sesame seeds, and nori.
↓ Serve With 3 ↓
For a heartier meal, crack an egg directly into the just-boiling soup to quickly poach it. We simmer four minutes for a runny yolk, five to six for a more set yolk.