Amazake Chicken Paitan Udon

Put the water, chicken breast, amazake, ginger, and salt in a pot and place over heat.

Cut the rapeseed blossoms, bamboo shoots, tomato, and new onion into bite-sized pieces.

Drizzle the cut spring vegetables with olive oil and sprinkle with salt, then grill until fragrant; cover the rapeseed blossoms with aluminum foil to prevent burning.

Once the pot comes to a boil, reduce to low heat and simmer for about 10 minutes to slowly cook the chicken through.

Prepare a bowl with the sauce (kaeshi) that blends amazake and seafood umami.

Turn off the heat and let the pot sit until it cools slightly, finishing the chicken moist and tender with residual heat.

Boil the udon noodles, rinse in cold water, plate them, and add the grilled spring vegetables.

Remove the poached chicken from the soup, slice it thinly like chashu, and add it to the bowl.

Pour the chicken paitan soup, reheated just before serving, into the sauce (kaeshi) to dilute it and complete the tsukemen dipping soup.