cobain hacksnya idijafar, margame udon rasa mie ayam.agak telat apa telat banget gue? haha
cobain hacksnya idijafar, margame udon rasa mie ayam.agak telat apa telat banget gue? haha is a easy Indonesian recipe that serves 2. 450 calories per serving. Recipe by Iky Rizky on YouTube.
Prep: 7 min | Cook: 20 min | Total: 37 min
Cost: $27.94 total, $13.97 per serving
Ingredients
- 2 packs Marugami Beef Abura Udon (Instant udon noodles, about 100 g each)
- 500 ml Chicken Stock (Low‑sodium, can be homemade or store‑bought)
- 1 tablespoon Soy Sauce (Regular or low‑sodium)
- 1 teaspoon Mirin (Adds a subtle sweetness; optional)
- 1 teaspoon Chili Powder (Adjust to desired heat level)
- 1 tablespoon Sesame Seeds (Lightly toasted for extra aroma)
- 2 stalks Green Onions (Thinly sliced, white and green parts)
- 100 g Tempeh (Cut into thin strips and fried until golden)
- 2 large Eggs (Soft‑boiled (about 6 min) and halved)
- 2 tablespoons Vegetable Oil (For frying tempeh; any neutral oil works)
Instructions
Prepare Toppings
Thinly slice the green onions, cut the tempeh into strips, and set aside. In a small saucepan bring water to a gentle boil, add the eggs and cook for 6 minutes for a soft‑boiled center. Meanwhile, heat the vegetable oil in a frying pan over medium heat and fry the tempeh strips until golden and crisp, about 5 minutes. Remove tempeh onto paper towels.
Time: PT7M
Cook the Udon Noodles
Bring a large pot of water to a rolling boil. Add the Marugami udon packs and cook according to package instructions, usually 3–4 minutes, until just tender. Drain using a strainer and rinse briefly with hot water to keep the noodles warm.
Time: PT5M
Temperature: 100°C
Make the Spicy Chicken Broth
In the same large pot, pour the chicken stock and bring to a simmer. Stir in soy sauce, mirin, chili powder, and toasted sesame seeds. Let the broth simmer gently for 4 minutes to meld the flavors.
Time: PT4M
Temperature: 90°C
Assemble the Bowl
Divide the cooked udon into two serving bowls. Ladle the hot chicken broth over the noodles. Top each bowl with fried tempeh strips, halved soft‑boiled eggs, sliced green onions, and an extra drizzle of soy sauce or sriracha if desired.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 20 g
- Carbohydrates
- 60 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Can be made gluten‑free with gluten‑free udon noodles., Vegetarian version: replace chicken stock with vegetable stock and omit eggs.
Allergens: Soy, Eggs, Wheat, Sesame
Ingredient Substitutions
- Instead of Marugami Beef Abura Udon: any instant udon or ramen, fresh udon noodles
- Instead of Chicken Stock: vegetable stock, water with bouillon cube
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Mirin: honey mixed with a splash of rice vinegar, dry sherry
- Instead of Chili Powder: fresh chopped chilies, Sriracha
- Instead of Sesame Seeds: crushed peanuts, toasted pumpkin seeds
- Instead of Green Onions: chives, scallions
- Instead of Tempeh: firm tofu, fried mushrooms
- Instead of Eggs: silken tofu cubes, omit for vegan version
- Instead of Vegetable Oil: canola oil, peanut oil
Equipment Needed
- Large Pot
- Strainer
- Frying Pan
- Small Saucepan
- Cutting Board
- Chef's Knife
- Ladle or Large Spoon
- Serving Bowls
Critical Steps — Do Not Skip
- Fry tempeh until golden and crisp – this adds texture and flavor.
- Soft‑boil the eggs for exactly 6 minutes to achieve a runny yolk.
- Do not overcook the udon; it should stay slightly al dente.
Chef Tips from the Video
- Toast the sesame seeds dry in a skillet for 1‑2 minutes to bring out nutty flavor.
- Add a few drops of toasted sesame oil at the end for an aromatic finish.
- For extra heat, finish with a drizzle of Sriracha or fresh sliced chilies.
Troubleshooting
Udon becomes soggy.
Drain the noodles well and rinse briefly with hot water; serve immediately after adding broth.
Broth is too salty.
Dilute with a little water or unsalted stock and add a splash of rice vinegar for balance.
Tempeh sticks to the pan.
Make sure the oil is hot before adding tempeh and avoid crowding the pan.
Storage
Refrigerator: Store leftover broth in an airtight container for up to 3 days. Reheat gently before using.
Freezer: Broth can be frozen for up to 2 months. Noodles and toppings should be kept separate and consumed within 1 month.
Room temperature: Do not leave the assembled bowl at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the chicken broth a day ahead and refrigerate; reheat before assembling.
- Fry tempeh and store in a paper‑towel‑lined container; reheat quickly in a pan.
- Soft‑boiled eggs can be peeled and kept in the fridge for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of spicy chicken broth udon in Indonesian cuisine?
While udon originates from Japan, Indonesian street food culture has embraced it by pairing the noodles with rich chicken broth, chili, and local toppings like tempeh. This fusion reflects Indonesia’s love for bold, spicy flavors and the influence of Japanese instant noodle products that became popular in the country.
What are the traditional regional variations of udon‑style noodle soups in Indonesia?
In Java and Sumatra, udon is often served with a clear chicken or beef broth, spiced with local chilies, and topped with fried tempeh or tofu. Some regions add coconut milk for a richer texture, while others keep it light with just soy sauce and green onions, mirroring the Marugami‑style version shown here.
How is spicy chicken broth udon traditionally served in Indonesian street food stalls?
Street vendors typically serve the noodles in a large bowl, pour hot broth over them, and garnish with sliced green onions, fried tempeh, a soft‑boiled egg, and a sprinkle of toasted sesame seeds. Customers can add extra chili powder or sambal to adjust the heat.
What occasions or celebrations is spicy chicken broth udon associated with in Indonesian culture?
Udon bowls are popular as a quick, comforting meal for everyday lunches, but they also appear at night‑market gatherings and during rainy seasons when a warm, hearty soup is especially welcomed.
What authentic ingredients are essential for an Indonesian‑style spicy udon broth versus acceptable substitutes?
Authentic ingredients include chicken stock, soy sauce, chili powder, toasted sesame seeds, and fried tempeh. Substitutes can be vegetable stock for a vegetarian version, tamari for gluten‑free soy sauce, and tofu or fried mushrooms instead of tempeh.
What other Indonesian dishes pair well with spicy chicken broth udon?
Serve the udon alongside gado‑gado salad, fried banana (pisang goreng), or a side of sambal‑spiced grilled chicken for a balanced meal that combines fresh, fried, and spicy elements.
What are the most common mistakes to avoid when making spicy chicken broth udon?
Common errors include over‑cooking the udon, which makes it mushy; under‑seasoning the broth, leaving it bland; and frying tempeh in insufficient oil, resulting in a soggy texture. Follow the timing guidelines and toast the sesame seeds for best results.
Why does this recipe use soft‑boiled eggs (Ajitamat) instead of a hard‑boiled egg?
A soft‑boiled egg adds a creamy, runny yolk that enriches the broth when broken, creating a silkier mouthfeel that a hard‑boiled egg cannot provide. The texture contrast is a hallmark of many Indonesian noodle soups.
Can I make the spicy chicken broth udon ahead of time and how should I store it?
Yes. Prepare the broth and fry the tempeh a day ahead. Store the broth in an airtight container in the refrigerator for up to 3 days and reheat gently. Keep the noodles and toppings separate and assemble just before serving to retain texture.
What does the YouTube channel Iky Rizky specialize in?
The YouTube channel Iky Rizky focuses on quick, affordable Indonesian home‑cooking tutorials, often featuring popular instant‑noodle hacks, street‑food inspired dishes, and creative ways to elevate pantry staples.
How does the YouTube channel Iky Rizky's approach to Indonesian fusion cooking differ from other cooking channels?
Iky Rizky emphasizes using readily available supermarket or convenience‑store ingredients, such as instant udon, and blends them with traditional Indonesian flavors like chili and tempeh. His style is informal, fast‑paced, and geared toward busy home cooks looking for tasty shortcuts.
Last updated: September 6, 2026
