Stir Fry Sukiyaki Udon with Chicken Heart and Gizzard

Stir Fry Sukiyaki Udon with Chicken Heart and Gizzard

Stir Fry Sukiyaki Udon with Chicken Heart and Gizzard


I love udon, I think almost every recipe using noodle is better if we use udon instead. There is something about udon that makes it just perfect for my taste; the gooey texture, the thickness of each string and somehow I find that udon absorbs the sauce better then any other noodle. Luckily a store nearby sells fresh udon. Is there any dried udon out there anyway? I have never seen one. Fresh stuff usually always better for cooking anyway. 
Today I cook easy stir fry udon with heart and chicken gizzard. Three of my fav ingredients in one plate, yummmmm... Thats the joy of cooking, we can cook whatever ingredients we like in what ever manner we want. Yay for the freedom of expression on a plate :) 
For those who doesn't eat chicken heart and gizzard, don't worry, you can substitute it with beef or chicken. 
Ingredients:

2 servings of fresh udon noodle, process according to package instructions and drained

the sauce: 
1 tbsp gochujang paste (korean red pepper paste)
2 tbsp mirin/sake
3 tbsp japanese soya sauce
4 tbsp sugar

200 gr Chicken heart
200 gr Chicken gizzard, cleaned and cut into bite size
2 cm of fresh ginger
1 cube of dehydrated chicken broth
3 garlic cloves, finely chopped
1 tbsp duck fat or normal oil
1 medium onion, thinly sliced
2 carrots, sliced
1 zucchini, slice diagonally (optional)
6 shiitake mushrooms, sliced
3 scallions, chopped



1. Whisk the sauce ingredients in a small bowl and set aside,
2. On a nonstick skillet or work, sauté garlic until it fragrant, add chicken hearts, gizzards, ginger and chicken broth. Cover the skillet with a lid and continue cooking until the gizzards are tender enough.   
3. Once the gizzard are tender enough, add in carrot and zucchini and the sauce. Stir. Continue cooking until the carrot tender. Add the mushroom and continue cooking for 2 minutes. 
4. Add the udon noodle and stir gently and thoroughly. Do not over mix and break the noodle. Let the noodle simmer in the sauce for around 2-3 minutes. 
5. Add the scallions and gently stir it again. Continue cooking for another minute.
6. Et voila, the udon is ready to serve! 


Happy Cooking!!

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