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


Speciality Ingredients

  • 50g of green yuzu zest
  • 10g of shio koji
  • 1g of yuzu koshō
  • 2g of kombu
  • 10g of Mizkan yuzu ponzu
  • 15g of gochugaru
  • 2g of sansho pepper
  • 50g of Mizkan yuzu ponzu
  • 20g of bonito flakes
  • 10g of bubu-arare
  • 200g of Inaniwa udon noodle
  • 20g of Mizkan yuzu ponzu

Spices & Dried Herbs

  • 50g of green chillies, deseeded and grated
  • 10g of ginger, diced
  • 5g of cayenne pepper
  • 50g of gochujang

Store Cupboard

  • 20g of Maldon salt
  • 50g of tahini
  • 20g of saikyo miso
  • 5g of Maldon salt, ground to a fine powder
  • 7.5g of caster sugar

Fresh Meat

  • 1 corn-fed chicken breast, skinless

Fruit & Vegetables

  • 5g of spring onions
  • 25g of spring onions, sliced into 2-3cm lengths
  • 10g of garlic cloves
  • 1/2 cucumber
  • 50g of fried onions
  • 20g of garlic cloves, thinly sliced

Salad & Fresh Herbs

  • 2g of fresh ginger, sliced thinly against the grain
  • 20 borage flowers


  • 10g of sake
  • 20g of mirin
  • 20g of water

Oils & Vinegars

  • 150g of grapeseed oil
  • 5g of rice vinegar
  • 50g of sesame oil
  • 20g of sesame oil
  • neutral oil, for frying
  • 5g of sesame oil


  • 5g of nutritional yeast, ground to a fine powder