So as I said in my post about cooking when you and your partner have different needs, days when she isn't home are my days to experiment!!

I have some leftover Japanese Curry Rice from a week ago and was trying to figure out what I could make to go alone with it for lunch tomorrow, so I settled on some chicken teriyaki. I also figured rice would be boring two days in a row, and I love noodles with a fiery passion anyway, so I decided to go with making a chicken and udon bowl! It was probably my most authentic teriyaki that I've made, and it was so delicious that I guess I have to share!

Mince up some garlic

I used 6 smallish cloves, I really love garlic! Sprinkle some kosher salt on to help break it up.

Slice chicken into strips

Thin enough to stirfry. I used about 10oz of chicken here, and ended up spliting it between this and tomorrow's lunch.

Assemble the marinade!

I used about 3 TBSP of soy sauce, 1 TBSP of dark soy sauce, 4 TBSP of mirin, 2 tsp brown sugar, 1 tsp of ground ginger, .5 tsp of onion powder, .25 tsp of cayenne (totally optional, I think could have used more, I like spice). That little measuring shot glass is one of my favorite kitchen tools ever. The key for the mixutre is 1:1 mirin and soy sauce, the rest is to taste. Let the marinade sit for at least 30 min.

Prepare the noodles!

I also didn't have scallions, so I went with some shallots for oniony goodness. I used a whole medium sized one. You should have your water boiling now too.

Caramelize the shallots

Put your udon in the water to cook (will take about 10 minutes). Turn the heat on high and let the oil heat up. Throw the shallots in and stirfry for about a minute, until fragrant and translucent.

Add the chicken

Remove the chicken from the marinade with tongs. You want to save the rest of it for later. Stirfry at a high heat for abut 5-6 minutes. Remove the chicken from the pan and let it rest on a plate

Add the leftover marinade to the pan

Lower the heat to medium, add the remaining marinade to the pan. Mix some cornstarch and cold water (I used about 1/8 of a cup of 2 tsp of starch). When the sauce warms up add the mixture in to thicken the sauce.

Combine in the pan and serve

At this point your noodles should be cooked and drained, I usually put them a little early if I am combining them with other things later. Toss them in the pan and stir them up a bit. Next toss in about half the chicken. Finish with a small drizzle of toasted sesame oil. Then add to a bowl! I decided to also make a small green salad so I at least got some healthy stuff in!

Defintely one of my best efforts so far with this dish, and now I get to have more tomorrow with some delcious curry rice!!! Let me know what you guys think if you make it.

Ingredients:

10oz chicken
100g udon noodles
3 TBSP soy sauce
1 TBSP dark soy sauce
4 TBSP mirin
6 cloves minced garlic
2 tsp brown sugar
1 tsp ground ginger
.5 tsp onion powder
.25 tsp cayenne pepper
Drizzle of toasted sesame oil at the end