Nagoya-Style Chicken Wing Miso Udon

Cut the leek into 3-4 cm pieces. Slice the green parts into thin rounds for the topping.

Cut the chicken wings at the joint to help them cook evenly and release flavor.

Bring 500 ml of water to a boil in a pot.

In a separate dry frying pan, sear the leek pieces and chicken wings until well browned, flipping just before they burn.

Add 1/2 tablespoon instant dashi, 1 tablespoon mirin, 1 tablespoon soy sauce, 1 tablespoon red miso, and 1 tablespoon blended miso to the boiling water and dissolve well.

Add the frozen udon to the pot and top with the seared chicken wings, leek, and abura-age.

Crack an egg into the center, cover, and simmer until the udon loosens and the egg is just set.

Open the lid and top generously with sliced green leek and shichimi togarashi.