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dishSpirited River UdonInspired by Spirited Away
Spirited River Udon
A soul-warming Japanese udon noodle soup featuring tender chicken, silky daikon radish, and a soft-boiled egg, all bathed in a clear, umami-rich dashi broth, finished with vibrant spinach and fragrant yuzu zest, reminiscent of Chihiro's journey and Haku's gentle spirit.
- Dish
- 19 ingredients
- 7 steps
- Animation
Gather these
Ingredients
- For the Dashi Broth
- 6 cupsWater
- 1 (4-inch) pieceKombu (dried kelp)
- 1/2 cup lightly packedBonito flakes (katsuobushi)
- 2 tbspSake (Japanese rice wine)
- 2 tbspMirin (sweet rice wine)
- 3-4 tbsp (to taste)Soy sauce
- 1 tbsp (optional, for added depth)White miso paste (shiro miso)
- For the Noodles & Toppings
- 4 servingsFrozen Udon noodles
- 2 (about 8 oz total), thinly slicedBoneless, skinless chicken thighs
- 4-inch piece, peeled and sliced into 1/4-inch roundsDaikon radish
- 4 cups freshSpinach
- 4Soft-boiled eggs (Ajitama, pre-marinated if possible)
- 4-6 slices per bowl (optional)Narutomaki (fish cake)
- 2 stalks, thinly slicedGreen onions (scallions)
- 1/4 tsp (from fresh yuzu or bottled juice concentrate)Yuzu zest
- For garnishBlack sesame seeds
- A few drops per bowl (optional)Black sesame oil
Step by step
Instructions
- 1
**Prepare the Dashi Broth:** In a large pot, combine water and kombu. Heat over medium-low for 15-20 minutes until small bubbles form, but do not boil. Remove kombu. Bring water to a gentle simmer, add bonito flakes, and cook for 30 seconds. Turn off heat, let sit for 5 minutes. Strain broth through a fine-mesh sieve, discarding solids. You should have about 5 cups of dashi.
- 2
Return dashi to the pot. Stir in sake, mirin, and soy sauce. Taste and adjust seasoning. If using, dissolve white miso paste in a little hot broth first, then add to the pot.
- 3
**Cook Daikon and Chicken:** Add daikon slices to the simmering broth and cook for 10-15 minutes, or until tender and translucent. Add the thinly sliced chicken thighs and simmer for 3-5 minutes, until cooked through. Keep the broth warm over low heat.
- 4
**Prepare Noodles and Spinach:** Cook udon noodles according to package directions. For frozen udon, typically boil in a separate pot of water for 2-3 minutes until heated through and chewy. Drain well. Blanch spinach quickly in boiling water (or use the noodle water before draining) for 30 seconds, then drain and gently squeeze out excess water.
- 5
**Assemble the Bowls:** Divide cooked udon noodles among 4 large serving bowls. Ladle the hot broth, chicken, and daikon over the noodles.
- 6
**Add Toppings:** Garnish each bowl with a halved soft-boiled egg, a portion of blanched spinach, a few slices of narutomaki (if using), and a generous sprinkle of sliced green onions.
- 7
**Final Touches:** Finish with a sprinkle of black sesame seeds and a few drops of black sesame oil. Grate a tiny amount of fresh yuzu zest over each bowl for a bright, aromatic lift. Serve immediately and enjoy the warmth!
The Inspiration
Why this dish
This 'Spirited River Udon' takes inspiration from Chihiro's journey in the bathhouse of spirits. The clear, yet deeply flavorful dashi broth represents the cleansing waters and the fundamental purity of the spirit world, while the tender daikon embodies the gentle 'Daikon Spirit.' The comforting udon noodles and nourishing chicken reflect Chihiro's growth and the kindness she receives. A touch of black sesame evokes the mischievous Soot Sprites and Kamaji's boiler room, and the bright zest of yuzu pays homage to Haku's true form, the Kohaku River, bringing a subtle, uplifting spirit to every spoonful.
Spirited Away · Animation