Udon with Chicken and Scallions (Tori Nanba Udon) Recipe | Food Network

Ingredients

• 8 cups dashi
• 2 teaspoons salt
• 3 tablespoons each: dark soy sauce and light soy sauce
• 2 tablespoons sugar
• 2 tablespoons mirin
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 6 green onions, cut into 2-inch lengths and halved lengthwise
• 6 to 8 fresh shiitake mushroom caps, crisscrossed on top with knife
• 1/4 head Napa cabbage cut into 1-inch squares
• 1 pound fresh, refrigerated or frozen udon noodles