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Recipe
Sesame Chicken Udon Broth
Ingredients (Yield: 10 standard portions)
50 ounces House-Made Dashi Broth
3 ounces Kikkoman Clear Soy Sauce
1 ½ ounces Kikkoman Ponzu Citrus Seasoned Dressing & Sauce
1 ounce Kikkoman Sushi Sauce (Unagi Tare)
8 bunches Scallions
20 ounces Chicken Thighs
Kikkoman Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil, to taste
Kikkoman Sriracha Hot Chili Sauce, to taste
Instructions
Combine dashi, clear soy sauce, ponzu and sushi sauce and bring to a simmer in a saucepan.
Gently poach chicken thighs until internal temperature reaches 165°F. Cool and shred thigh meat.
Slice scallions as thin as possible on a sharp bias. Rinse and soak scallions in icy cold water for at least 30 minutes.
Combine all ingredients, season to taste with sesame oil and sriracha.
Recipe Credit: Chef Chris Jaeckle, as presented at the 2017 Worlds of Flavor® conference. Published with permission of the author. All rights reserved.
