【Materials】 (For 2 people)
Spinach…½ bunch
Chicken thigh…1 piece
Boiled udon…2 servings
Dashi…600cc
Mirin…1 tablespoon
Soy sauce…1 tablespoon
Salt…1 teaspoon
Yuzu pepper…Appropriate amount
Yuzu peel…Appropriate amount

Spinach and Chicken Udon with Yuzu Pepper

【How to make】
① Quickly boil the spinach, starting from the stem, in boiling water, then transfer to cold water, squeeze out the water, cut off the root and cut the rest into 4cm lengths.
② Cut the chicken into thin slices.
③ Put the stock in a pot and heat over medium heat. When it boils, add ②. When it is cooked through, remove the scum, add mirin and soy sauce, bring to a boil, add yuzu pepper to taste and season with salt.
④ Boil water in another pot, quickly warm the boiled udon, then drain in a colander.
⑤ Place the udon in a bowl, pour the broth from ③ over the hot ④, place the chicken and ① on top, and top with yuzu peel.

【Points】
Do not overcook the spinach, so that it remains a vibrant green color. This udon is simple, but the umami of the chicken and the refreshing spiciness of the yuzu pepper add an accent to it.

                                                            by  Masako Yoshimura(Culinary expert,Registered dietician)