It’s so hot and humid!  I need something to eat that is cool, tasty and healthy.  Try this crispy, slightly salty yet sweet Japanese meal.  It’s simple to prepare, however you’ll need a few Japanese ingredients.  Visit Sugoi Cooking under “Japanese Ingredients” to learn more.

(http://www.jackieallen.jp/category/sugoi-cooking/)

Udon, in this case buckwheat udon, are the thickest traditional Japanese noodles and can be served in a variety of ways: cold, hot and in savory soups.  So what gives this dish it’s yummy flavor?  Dashi!  A flavorful fishy-broth which is fundamental to many Japanese cuisines.  Serve this meal hot or chilled, you’ll enjoy its refreshing taste no matter what.  This recipe serves about 6-8 people, however you can keep it in the refrigerator for yummy leftovers.  Itadakimasu!

Asia BBQ Chicken & Buckwheat Udon

Ingredients

Noodles
About 2 cups buckwheat undon noodles (white udon is fine too or if you prefer soba – go for it!)

Chicken
4-5 chicken breasts, with skin on (you can remove later to cut calories)
1 tablespoon grated fresh ginger
1/2 cup rice vinegar
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup Sherry or dark grape juice
2 teaspoons mustard powder

Dashi Broth
12 cups water
Kombu (about 2 ounces)
1 3/4  cups bonito flakes
4 tablespoons soy sauce
1 tablespoon Mirin
1 cup shiitake mushrooms, sliced
2 cups snap peas
1 large carrot, julienne
1 cup green onions, chopped into 1/4 inch pieces
Lite sesame oil, drizzle

Instructions

Prepare noodles according the package instructions

Chicken Sauce: combine soy sauce, brown sugar, ginger, vinegar, Sherry/juice, and mustard in a saucepot and simmer over low heat for 10 minutes to create a thick glaze.

Chicken: season generously with salt and pepper and cook over a low barbecue flame or skillet, skin side down. Brush and baste with the barbecue glaze every 3-4 minutes. When skin becomes crispy, check the center for doneness. Once fully cooked allow it to rest for 5 minutes and slice into thin slices.

Dashi Broth: place the kombu in a large stockpot and cover with cold water. Over medium low heat, simmer for 20 minutes. Remove kombu and add the bonito flakes. Return to heat. Once simmering, remove from heat and let steep for 5 minutes. Strain out the bonito flakes. Add the soy sauce, mirin , snap peas, shiitake mushrooms, and carrots. Simmer over low heat until mushrooms and snap peas are slightly cooked about 2-3 minutes.

Place noodles in bowl and top with slices of chicken. Cover with broth, drizzle a little sesame oil.  Enjoy with rice or a fresh salad.