Cold Udon with Sake Steamed Koji Chicken, Yuzu Tahini Vinaigrette and Umami Chilli Oil Recipe

Name: Cold Udon with Sake Steamed Koji Chicken, Yuzu Tahini Vinaigrette and Umami Chilli Oil Recipe
Total time: 120 min
Ingredients: 50g of green yuzu zest; 50g of green chillies, deseeded and grated; 20g of Maldon salt; 1 corn-fed chicken breast, skinless; 10g of shio koji; 1g of yuzu koshō; 2g of kombu; 5g of spring onions; 2g of fresh ginger, sliced thinly against the grain; 10g of sake; 10g of Mizkan yuzu ponzu; 150g of grapeseed oil; 25g of spring onions, sliced into 2-3cm lengths; 10g of ginger, diced; 10g of garlic cloves; 15g of gochugaru; 5g of cayenne pepper; 2g of sansho pepper; 5g of rice vinegar; 50g of sesame oil; 50g of Mizkan yuzu ponzu; 50g of tahini; 20g of mirin; 20g of saikyo miso; 20g of sesame oil; 20g of water; 1/2 cucumber; 50g of gochujang; 20g of bonito flakes; 5g of Maldon salt, ground to a fine powder

www.greatbritishchefs.com

This stunning cold udon noodle dish combines sake steamed chicken, a yuzu dressing and super savoury chilli oil.

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