Chicken Udon with Chicken Thigh

Slice the green onion lengthwise into thin strips, roughly 2 to 3 inches (5-8 cm) long. To do this, first cut it in half lengthwise, then julienne it into strips about 1/4 inch (5 mm) wide.

Cut the chicken thigh into thin strips. Position it horizontally and slice it into strips just under 1/2 inch (1 cm) wide. Turn the chicken and cut it lengthwise into even thinner strips.

A helpful tip: the chicken is often easier to cut if it's partially frozen. For reference, the chicken used in step 2 was fully thawed, which resulted in it being more finely chopped.

Sauté the chicken thigh in sesame oil. Once it's about halfway cooked, add the green onion, followed by the sugar and mirin.

If you prefer a spicy kick, you can add some chili pepper and a splash of sake at this stage (sake is optional and not listed in the ingredients). I personally used homemade chili-infused awamori, but feel free to use whatever you have on hand.

Season the mixture with salt and pepper. Give it a light stir, then add the soy sauce. At this point, the filling is complete; it should taste just a little salty and slightly sweet.

Prepare the broth. Combine all the broth ingredients (water, mentsuyu, and soy sauce) in a pot and bring them to heat. The finished broth should have a slightly salty taste from the soy sauce.

Once the broth begins to boil, add the udon noodles. It's important to wait until the broth is boiling; if you add them beforehand, the broth will cool down, and the noodles might become overcooked during the reheating process.

Divide the noodles and broth evenly into serving bowls. Top each bowl with the chicken and green onion mixture, and serve immediately.