Japanese-style cuisine at its finest! A fragrant broth of pickled ginger, mushrooms, pak choi and dashi granules is elevated to new taste heights by spicy sriracha and soy sauce. Served with a flaky kingklip fillet on top and tender egg noodles, this dish proves that broth doesn’t have to be boring, but on the contrary, can be full of delicious flavour and pizzazz!
Crispy Kingklip Dashi & Noodles
Crispy Kingklip Dashi & Noodles
with pak choi & pickled ginger
Hands on Time: 20 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Button Mushrooms
- Chicken
- Dashi Granules
- Flat Rice Noodles
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Onion
- Onions
- Pak Choi
- Pickled Ginger
- Spring Onion
- Spring Onions
- Sriracha
- Tamari
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BUBBLING BROTH
Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced onion and ¾ of the chopped pickled ginger with some salt for 2-3 minutes until softened. Add 300ml of water and bring up to a gentle simmer. When simmering, add the dashi granules and dilute by stirring. Reduce to a low heat and simmer for 8-10 minutes until well developed in flavour.
GOLDEN MUSHIES
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 4-5 minutes, shifting occasionally, until golden. On completion, remove from the pan and add to the broth.
SILKY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the sriracha (to taste) with the tamari.
TENDER CHICKEN
Pat the chicken breast dry with some paper towel. Return the pan to a medium-heat with a drizzle of oil, if necessary. When hot, fry the chicken breast for 5-7 minutes until crispy and golden. Flip, pop on the lid and cook for a further 4-6 minutes until cooked through. Turn occasionally to brown the sides as well, but keep the lid on. Remove from the pan and rest for at least 5 minutes before thinly slicing and lightly seasoning. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 2-3 minutes until wilted.
HEARTY BROTH DINNER!
Place the broth along with all the accompaniments and noodles into a bowl, and place the sliced chicken breast over the broth. Finish the dish off with the sliced spring onion, sriracha and tamari sauce (to your preference), and any reserved pickled ginger. Enjoy!
Onion - 1
Pickled Ginger - 20g
Dashi Granules - 5g
Button Mushrooms - 50g
Flat Rice Noodles - 85g
Sriracha - 10ml
Tamari - 15ml
Free-range Chicken Breast - 1
Pak Choi - 100g
Spring Onion - 1
BUBBLING BROTH
Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced onion and ¾ of the chopped pickled ginger with some salt for 3-4 minutes until softened. Add 600ml of water and bring up to a gentle simmer. When simmering, add the dashi granules and dilute by stirring. Reduce to a low heat and simmer for 8-10 minutes until well developed in flavour.
GOLDEN MUSHIES
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-6 minutes, shifting occasionally, until golden. On completion, remove from the pan and add to the broth.
SILKY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the sriracha (to taste) with the tamari.
TENDER CHICKEN
Pat the chicken breasts dry with some paper towel. Return the pan to a medium-heat with a drizzle of oil, if necessary. When hot, fry the chicken breasts for 5-7 minutes until crispy and golden. Flip, pop on the lid and cook for a further 4-6 minutes until cooked through. Turn occasionally to brown the sides as well, but keep the lid on. Remove from the pan and rest for at least 5 minutes before thinly slicing and lightly seasoning. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 2-3 minutes until wilted.
HEARTY BROTH DINNER!
Place the broth along with all the accompaniments and noodles into a bowl, and place the sliced chicken breast over the broth. Finish the dish off with the sliced spring onion, sriracha and tamari sauce (to your preference), and any reserved pickled ginger. Enjoy!
Onion - 1
Pickled Ginger - 40g
Dashi Granules - 10g
Button Mushrooms - 100g
Flat Rice Noodles - 170g
Sriracha - 20ml
Tamari - 30ml
Free-range Chicken Breasts - 2
Pak Choi - 200g
Spring Onion - 1
BUBBLING BROTH
Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced onion and ¾ of the chopped pickled ginger with some salt for 4-5 minutes until softened. Add 900ml of water and bring up to a gentle simmer. When simmering, add the dashi granules and dilute by stirring. Reduce to a low heat and simmer for 10-15 minutes until well developed in flavour.
GOLDEN MUSHIES
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 6-8 minutes, shifting occasionally, until golden. You may need to do this step in batches. On completion, remove from the pan and add to the broth.
SILKY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the sriracha (to taste) with the tamari.
TENDER CHICKEN
Pat the chicken breasts dry with some paper towel. Return the pan to a medium-heat with a drizzle of oil, if necessary. When hot, fry the chicken breasts for 5-7 minutes until crispy and golden. Flip, pop on the lid and cook for a further 4-6 minutes until cooked through. Turn occasionally to brown the sides as well, but keep the lid on. Remove from the pan and rest for at least 5 minutes before thinly slicing and lightly seasoning. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 3-4 minutes until wilted.
HEARTY BROTH DINNER!
Place the broth along with all the accompaniments and noodles into a bowl, and place the sliced chicken breast over the broth. Finish the dish off with the sliced spring onion, sriracha and tamari sauce (to your preference), and any reserved pickled ginger. Enjoy!
Onions - 2
Pickled Ginger - 60g
Dashi Granules - 15g
Button Mushrooms - 150g
Flat Rice Noodles - 225g
Sriracha - 30ml
Tamari - 45ml
Free-range Chicken Breasts - 3
Pak Choi - 300g
Spring Onions - 2
BUBBLING BROTH
Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced onion and ¾ of the chopped pickled ginger with some salt for 5-6 minutes until softened. Add 1,2L of water and bring up to a gentle simmer. When simmering, add the dashi granules and dilute by stirring. Reduce to a low heat and simmer for 10-15 minutes until well developed in flavour.
GOLDEN MUSHIES
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 6-8 minutes, shifting occasionally, until golden. You may need to do this step in batches. On completion, remove from the pan and add to the broth.
SILKY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the sriracha (to taste) with the tamari.
TENDER CHICKEN
Pat the chicken breasts dry with some paper towel. Return the pan to a medium-heat with a drizzle of oil, if necessary. When hot, fry the chicken breasts for 5-7 minutes until crispy and golden. Flip, pop on the lid and cook for a further 4-6 minutes until cooked through. Turn occasionally to brown the sides as well, but keep the lid on. Remove from the pan and rest for at least 5 minutes before thinly slicing and lightly seasoning. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 3-4 minutes until wilted.
HEARTY BROTH DINNER!
Place the broth along with all the accompaniments and noodles into a bowl, and place the sliced chicken breast over the broth. Finish the dish off with the sliced spring onion, sriracha and tamari sauce (to your preference), and any reserved pickled ginger. Enjoy!
Onions - 2
Pickled Ginger - 80g
Dashi Granules - 20g
Button Mushrooms - 200g
Flat Rice Noodles - 340g
Sriracha - 40ml
Tamari - 60ml
Free-range Chicken Breasts - 4
Pak Choi - 400g
Spring Onions - 2
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