Cold udon with sake steamed koji chicken, yuzu tahini vinaigrette and umami chilli oil

  • medium
  • 4
  • 2 hours plus 1 week koshō maturing time
Not yet rated

A dainty tangle of cold udon is topped with sake steamed chicken, a yuzu dressing and super savoury chilli oil in this sophisticated noodle dish from Masaki Sugasaki. 

First published in 2022




Yuzu koshō

Sake steamed koji chicken

Aromatic Oil

Chilli Oil

Yuzu tahini vinaigrette

Cucumber garnish

To finish

  • 50g of gochujang
  • 20g of bonito flakes
  • 5g of Maldon salt, ground to a fine powder
  • 7.5g of caster sugar
  • 5g of nutritional yeast, ground to a fine powder
  • 50g of fried onions
  • 20g of garlic cloves, thinly sliced
  • neutral oil, for frying
  • 10g of bubu-arare
  • 200g of Inaniwa udon noodle
  • 20g of Mizkan yuzu ponzu
  • 5g of sesame oil
  • 20 borage flowers


  • Fine chinois
  • Steamer



A week before you want to eat, make the yuzu koshō by placing the yuzu zest, green chillies and salt in a pestle and mortar and pounding until everything is well combined. Transfer the koshō to a sealed bag and refrigerate for a minimum of one week 


The day before you want to eat, make the gochujang powder for the final assembly of the fish by spreading out the gochujang on a baking sheet in a thin layer. Dry the gochujang in a 65C oven overnight, or until completely dried out (you could also use a dehydrator for this step) then use a food processor or spice grinder to grind to a powder and store in an airtight container


Make the bonito flakes powder by placing the bonito flakes in a dry pan over a gentle heat and stirring until they become dry and crisp. Grind to a powder in a spice grinder and store in an airtight container

  • 20g of bonito flakes

To make the sake steamed chicken, season the chicken breast with shio koji and yuzu koshō. Place in a sealable bag in the fridge and marinate for 2 hours


To make the aromatic oil for the umami chilli oil, place all the ingredients into a saucepan over a low heat. Allow them to simmer until all the ingredients are golden - around 1 hour - then pass through a fine chinois and set aside


To make the chilli oil, place all ingredients except sesame oil together in a bowl and mix well


Place the aromatic oil in a saucepan and heat to 185C. Pour ¼ of the hot oil into the chilli oil mix at a time, mixing well with each addition and taking care not to breathe in the spicy steam. Once all the oil has been combined, add the sesame oil and mix again

  • 50g of sesame oil

To make the vinaigrette combine all the ingredients in a bowl and mix well


To make the cucumber garnish, cut the cucumber into a 5cm cylinder and peel into thin sheets. Layer them on top of one another, then cut into fine julienne. Place into a sieve and rinse under warm running water (around 40C) for 5 minutes. Drain and set aside until use


To cook the chicken, place the kombu on a flat tray (or plate if you are using a steamer) and place the marinated chicken on top, then top with the spring onion and ginger, and drizzle with the sake and Mizkan yuzu ponzu


Place the chicken in the steamer over a gentle heat, leaving a gap in the lid and cook for 20 minutes, turning halfway through. If you have a steam oven, cook the chicken in a convection oven at 70C for 20 minutes, turning halfway through. Once cooked, cover the chicken with cling film and set aside to cool at room temperature, reserving the cooking juices. Once cooled, shred the chicken into thin strips by hand


Pass the cooking juices through a sieve and add the juice back to the shredded chicken. Discard the kombu, spring onion and ginger and set the chicken and juice aside 


Heat a shallow layer of oil in a small frying pan and add the sliced garlic cloves. Cook for a minute or two until golden, then drain on kitchen paper


Combine 15g of the gochujang powder, the bonito flake powder, crushed Maldon salt, sugar and yeast flakes (if using), fried onion, fried garlic and bubu-arare with the chilli oil and mix well

  • 5g of Maldon salt, ground to a fine powder
  • 7.5g of caster sugar
  • 5g of nutritional yeast, ground to a fine powder
  • 50g of fried onions
  • 10g of bubu-arare

Cook the udon noodles according to packet instructions, then drain and rinse in cold water

  • 200g of Inaniwa udon noodle

Divide the udon between 4 bowls, and drizzle over a little Mizkan yuzu ponzu and sesame oil to season. Top with shredded chicken, followed by the julienned cucumber and umami chilli oil. Finally, garnish with some edible flowers. Serve the yuzu tahini vinaigrette on the side  

  • 20 borage flowers

A traditionally trained Japanese chef, Masaki's creative flair meant moving away from the strict culinary rules of his home country to create a fusion-led approach to modern Japanese food in London.

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