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Chicken Teriyaki Udon

Erwan Heussaff

Udon have to be an expert to make this chicken teriyaki noodle bowl.



  • 1 udon portion
  • 2 chicken thighs, deboned, no skin
  • 1 sliced scallion
  • 1 tsp sugar
  • 1/4 cup mirin
  • 4 tbsp soy sauce
  • 1/3 cup + 4 tbsp sake or rice wine
  • 4 brown or shitake mushrooms, sliced
  • 1 tbsp rice wine vinegar
  • peanut oil to cook

Let's get Cooking...

  1. Fry the chicken in some oil. Cook one side until brown. Place in the 1/3 cup sake. Flip the chicken. Cover until almost done.
  2. Open up, toss in the mushroom and the white part of the scallions. Stir fry for 2 mins.
  3. In a bowl, mix sugar, mirin, soy sauce, & 4 tbsp sake until the sugar is dissolved.
  4. Place half of the sauce mix in the pan.
  5. Cook the udon in some boiling water for 3 mins.
  6. Drain udon. Place in a bowl. Add other half of the sauce to the noodles. Toss.
  7. Chop the chicken, place on the noodles, spoon in sauce & mushrooms. Top with the green part of the scallions.