Cold Udon with Sake Steamed Koji Chicken, Yuzu Tahini Vinaigrette and Umami Chilli Oil Recipe

4
2 hours

Ingredients

Yuzu koshō

  • 50g of green yuzu zest
  • 50g of green chillies, deseeded and grated
  • 20g of Maldon salt

Sake steamed koji chicken

  • 1 corn-fed chicken breast, skinless
  • 10g of shio koji
  • 1g of yuzu koshō
  • 2g of kombu
  • 5g of spring onions
  • 2g of fresh ginger, sliced thinly against the grain
  • 10g of sake
  • 10g of Mizkan yuzu ponzu

Aromatic Oil

  • 150g of grapeseed oil
  • 25g of spring onions, sliced into 2-3cm lengths
  • 10g of ginger, diced
  • 10g of garlic cloves

Chilli Oil

  • 15g of gochugaru
  • 5g of cayenne pepper
  • 2g of sansho pepper
  • 5g of rice vinegar
  • 50g of sesame oil

Yuzu tahini vinaigrette

  • 50g of Mizkan yuzu ponzu
  • 50g of tahini
  • 20g of mirin
  • 20g of saikyo miso
  • 20g of sesame oil
  • 20g of water

Cucumber garnish

  • 1/2 cucumber

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

Method

1

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 

  • 50g of green yuzu zest
  • 50g of green chillies, deseeded and grated
  • 20g of Maldon salt
2

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

  • 50g of gochujang
3

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
4

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

  • 1 corn-fed chicken breast, skinless
  • 10g of shio koji
  • 1g of yuzu koshō
5

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

  • 150g of grapeseed oil
  • 25g of spring onions, sliced into 2-3cm lengths
  • 10g of ginger, diced
  • 10g of garlic cloves
6

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

  • 15g of gochugaru
  • 5g of cayenne pepper
  • 2g of sansho pepper
  • 5g of rice vinegar
7

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
8

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

  • 50g of Mizkan yuzu ponzu
  • 50g of tahini
  • 20g of mirin
  • 20g of saikyo miso
  • 20g of sesame oil
  • 20g of water
9

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

  • 1/2 cucumber
10

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

  • 2g of kombu
  • 5g of spring onions
  • 2g of fresh ginger, sliced thinly against the grain
  • 10g of sake
  • 10g of Mizkan yuzu ponzu
11

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

12

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 

13

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

  • 20g of garlic cloves, thinly sliced
  • neutral oil, for frying
14

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
15

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

  • 200g of Inaniwa udon noodle
16

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