Directions

To Make

1. In a pan, add 600ml water and set to boil. Add dashi powder once the water is boiling. Mix well to ensure the powder is all dissolved then turn off the fire and set aside.
2. In a medium saucepan, boil water and cook the udon noodles according to package instructions. Divide cooked udon into 2 bowls.
3. Heat up the frying pan with some oil and pan-fry chicken thighs until cooked. Once cooked, slice and set aside.
4. Next, using the same frying pan, add some oil and sauté the minced ginger until slightly brown, toss in mushrooms and fry for 2 mins. Add in sake, light soy sauce, sesame oil and pepper and fry until the mushrooms soften.
5. Pour the soup over the udon noodles. Serve chicken and mushrooms with udon soup , and garnish with spring onions and togarashi.