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Cold Spicy Citrus Udon with Japanese Pepper
Cold Spicy Citrus Udon with Japanese Pepper
Ingredients (4 servings)
| S&B Spicy Citrus Paste |
2 Tbsp |
| Chicken bouillon |
2-3 tsp |
| Hot water |
400ml |
| Honey |
30 g / 1 oz |
| Salt |
1/2 tsp |
| Soy sauce |
2 tsp |
| White pepper |
Pinch |
| Frozen udon noodles (or a noodle of choice) |
4 servings |
| Chicken thigh |
2 |
| Salt |
Pinch |
| Lemon (thinly sliced) |
2 lemons |
| Red onion (sliced) |
As needed |
| Chives |
As needed |
| S&B Spicy Citrus Paste |
As needed |
| S&B Japanese Pepper (Sansho) |
As needed |
Directions
- Prepare the soup.
Dissolve the amount of chicken bouillon listed in the ingredients into hot water and let cool. Add the S&B Spicy Citrus Paste, honey, salt, soy sauce, and white pepper, mix well, and chill.
- Prepare the boiled chicken.
Rub salt onto chicken and put into a pot. Add enough water to cover the chicken and put over medium heat. Put a lid on the pot. Once it comes to a boil, turn down to low heat and boil for 8 minutes.
Turn off the heat and let cool with the lid on the pot. Remove chicken from pot and cut into 7-8 mm-thick pieces.
- Boil the udon noodles and rinse under cold water, then drain thoroughly.
- Plate the udon noodles, top with chicken and lemon, then add chives and S&B Japanese Pepper (Sansho) as desired. Finally, add the soup.
- Serve with S&B Spicy Citrus Paste and S&B Japanese Pepper (Sansho) on the side as desired.
