Mince the white parts of the scallions and set them aside. Thinly slice the green parts on a steep bias and transfer them to a small bowl. Set aside.

Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the onion and mushrooms and cook for 6–8 minutes. Season lightly with salt.

Add the ginger, garlic, and minced white parts of the scallions. Cook for 1 minute until fragrant.

Pour in the water and bring to a boil. Reduce heat and add the dashi granules, soy sauce, mirin, and 1 teaspoon sesame oil. Simmer as you prepare the chicken and noodles.

Bring a large pot of water to a boil. Add the udon and cook according to package instructions. Drain and rinse. Divide the noodles between bowls.

Heat 1½ inches of oil in a medium-sized pot until it reaches 350ºF. Test the oil temperature with an instant-read thermometer. Adjust the heat as needed between medium-low and medium-high to keep a consistent temperature for frying.

Prepare your dredging station by setting out three large shallow bowls. Add the flour, white pepper, and shichimi togarashi to the first bowl. Use 1 teaspoon shichimi togarashi for a subtle heat or 2 teaspoons for spicier undertones in the breading.

Crack the eggs into the second bowl and whisk with a fork until well beaten.

In the third bowl, add the panko and a pinch of salt.

Season the chicken all over with salt and pepper.

Dip one piece of chicken into the flour until fully coated. Shake off the excess and then dip it into the beaten eggs. Ensure the chicken is completely coated with eggs. Allow any excess to drip off and then dip into the panko. Use your fingers to press the panko into each piece of chicken evenly. Transfer to a wire rack and continue on until all the chicken is breaded.

Fry the chicken in batches for 3–4 minutes per side or until the chicken registers 165ºF. Transfer to a wire rack to allow the excess oil to drip off, and continue until the chicken is fried.

Note: As you add chicken to the oil, it can bring the temperature of the oil down. Continue to check the temperature of the oil and adjust the heat periodically to keep it around 350ºF.

Turn the heat on the broth to medium-high. Once it bubbles, add the broccoli florets, cook until bright green and tender-crisp, and immediately turn off the heat. Taste and season the broth.

Prepare the garnish:

Right before serving, drizzle the reserved scallion greens with the remaining 1 teaspoon of sesame oil and the sesame seeds. Toss to coat.

Thinly slice the chicken cross-wise. Ladle the hot broth over the noodles and place a sliced chicken breast on top of each bowl. Add a spoonful of the scallion green garnish to each bowl, and enjoy!