Your browser doesn’t support HTML5 video

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 teaspoon sugar
  • 1/4 cup mirin
  • 4 tablespoons soy sauce
  • 1/3 cup + 4 tablespoons sake or rice wine
  • 4 brown or shiitake mushrooms, sliced
  • 1 tablespoon 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 minutes.
  3. In a bowl, mix sugar, mirin, soy sauce, and 4 tablespoons sake until the sugar is dissolved.
  4. Place half of the sauce mix in the pan.
  5. Cook the udon in boiling water for 3 minutes.
  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 and mushrooms. Top with the green part of the scallions.