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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Debone the chicken and save the bones to make the stock. | 2. If you don't want to make chicken stock, use a commercial low sodium chicken broth (32-34 oz). | 3. Cut the chicken meat into 2-inch chunks. | 4. Fill a large stock pot (10-12 quarts) with water (see amount below) and soy sauce (use"regular" soy sauce-- what the Chinese would call"thin" sauce-- don't use the"thick" or"double" sauce). | 5. If you're making the stock from the chicken bones, add the chicken bones to 6-8 quarts of water and simmer for three hours, skimming the top constantly. | 6. If you're using chicken broth, add the broth to the soy sauce and bring to a simmer. | 7. Trim the leeks (cut off the green part and the roots), then either slice lengthwise about 3/4 of the way down and rinse (to get rid of any sandy soid inside the leek or soak top down in cold water to let the sand out). | 8. In a separate pot, with rapidly boiling water, blanch the daikon, eggplant and four sliced carrots[should take about 1-2 minutes], then drain. | 9. Add chicken meat and giblets to the stock base, skimming the top thouroughly. | 10. Add all the vegetables (cabbage, daikon, eggplant, leeks, onions, the remaining carrot, mushrooms) and tofu to the stock pot. | 11. Simmer until cooked (about 30-40 min). | 12. Season with salt and sake, to taste. | 13. Stir and simmer for 2-3 minutes to let seasonings mix. | 14. Re-taste and adjust seasoning if necessary. | 15. Serve hot with steamed rice-- then add the udon noodles, continue to let the broth simmer and serve hot. | 16. Use the stock as a base-- continue to add chicken, vegetables, noodles indefinitely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		boned	-	-	-	-
chinese cabbage	1		chopped	9.1	1.526	1.05	0.14
daikon radish	1/2		chopped	-	-	-	-
eggplant	1		sliced	-	-	-	-
leek	3			162.87	37.7805	4.005	0.8009999999999999
onion	4		quartered	256.0	59.776	7.04	0.64
carrot	5			262.4	61.312	5.952000000000001	1.536
shiitake mushroom	12		quartered	-	-	-	-
tofu	16	ounces	chopped	653.1723	12.6099	78.3353	39.5532
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
sake	1	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
udon noodle	2	packages		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.