Home Cookin’ – Nikomi Udon

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nimoki udon noodles

At their Southside izakaya restaurant, Binchoyaki, TOKIKO SAWADA and CRAIG TAKEHARA are known for their exquisite grilled foods. But when it comes to cooking for their family on cold winter days, they love noodles. “Nikomi” means “braised” in Japanese, and this dish is pure Japanese comfort food. “Japanese food can be more than sushi and teriyaki,” says Sawada. “We love teaching and spreading the love of Japanese soul food.”

4 cups water
8 tablespoons Miso & Easy Original Broth Concentrate (in red bottle)
2 medium garlic cloves, grated
2 large shiitake mushrooms, sliced
4 bunches bok choy, bases trimmed and leaves separated
2 carrots, peeled and sliced on the bias
2 boneless skinless chicken thighs, cut into strips
2 packages precooked udon, rinsed in hot water
2 tablespoons unsalted butter
2 tablespoons chopped scallions for garnish

Craig Takehara and Tokiko Sawada
Craig Takehara and Tokiko Sawada

In a large pot, bring water, miso concentrate and garlic to a simmer over medium heat. Add the vegetables and chicken and simmer until the chicken is cooked through, about 5 minutes. Add the udon noodles and the butter, bring to a boil and cook until the noodles are tender. Divide into two bowls and garnish with chopped scallions.

SERVES 2

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