Nikkei Ají de Gallina Udon with Dashi and Soft-Boiled Egg

Method

1. Bring a 3 L pot of water to a rolling boil over high heat. Lower the eggs straight from the fridge in with a ladle, cook for 6 min 30 sec, then cool them in iced water and peel; the yolks will be runny. Keep the pot of water for the udon.

   Add in this stepEggs 2

   high heat

2. Tear the crustless bread into a blender and add the evaporated milk, water, dashi powder and most of the sesame seeds. Blend until completely smooth, with no visible sesame.

   Add in this stepWhite sandwich bread, crusts removed (slices) 1Evaporated milk 160 mlWater (for the sauce) 300 mlInstant dashi powder 1 tspToasted white sesame seeds 1.4 tbsp

3. Trim the chicken thighs of excess fat and sinew and cut into 2 cm pieces. Heat half the oil in a 24 cm frying pan over medium-high heat, spread the chicken in one layer and cook for 6 min. Leave it alone for the first 2 minutes so it browns. When golden outside and white all the way through, set it aside on a plate.

   Add in this stepBoneless chicken thighs 300 gVegetable oil ¾ tbsp

   medium-high heat

4. Add the rest of the oil to the same pan and cook the onion over medium heat for 3 min, until translucent, then add the garlic, ginger and ají amarillo paste and stir for 1 min more, until the oil turns orange and fragrant.

   Add in this stepVegetable oil ¾ tbspOnion, finely chopped 100 gGarlic cloves, finely chopped 1Fresh ginger, finely grated 10 gAjí amarillo paste 2 tbsp

   medium heat

5. Pour in the blended sauce and cook over medium-low heat for 5 min, stirring. Stir in the soy sauce and parmesan and return the chicken to the pan. Because it is going on noodles, it should be thinner than classic ají de gallina, about as thick as single cream; add a splash of water if it is too thick.

   Add in this stepSoy sauce 2 tspParmesan, grated 20 g

   medium-low heat

6. Bring the egg water back to a rolling boil over high heat, add the udon and cook for 2 min, until the noodles separate and are springy, then drain. Shake off the water, tip them straight into the sauce and toss with tongs for 30 seconds so every strand is coated.

   Add in this stepFrozen or fresh udon noodles 400 g

   high heat

7. Divide into bowls, top with the halved jammy eggs and sprinkle with sliced spring onion, the remaining sesame and shichimi. Serve straight away.

   Add in this stepSpring onions 2Toasted white sesame seeds 0.6 tbspShichimi togarashi (Japanese seven-spice) to taste