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Season the chicken with salt and set aside.
To make the dashi (stock), bring 1 litre of water to a boil in a saucepan and add the katsuobushi. Reduce the heat and simmer for 3-4 minutes. Turn off the heat and allow to steep for 2-3 minutes.
Strain the dashi into a clean saucepan, then add the soy sauce, mirin and sugar. Place over a high heat and, once simmering, remove from the heat. Season to taste and set aside.
Cut the spring onions at the point where the light- and dark-green colours meet. Finely slice the dark-green section and set aside for serving.
Cut the white and light-green parts into 5cm lengths. Heat a frying pan over a high heat. Add half of the oil and cook the spring onions until slightly charred (3-4 minutes). Remove from the pan and set aside.
Add remaining oil to the hot pan and cook the chicken, skin side down, for 4 minutes. Turn and cook for a further 3-4 minutes or until cooked through. Allow to rest for 2-3 minutes. Cut into 2cm pieces.
Cook the udon in a large pot of boiling water according to the packet instructions and refresh under cold water.
Return the broth to a high heat and bring to a simmer. Divide the noodles among 4 bowls and pour over the broth. Top with the cooked chicken and the cooked and fresh spring onions. Finish with a good pinch of shichimi togarashi and serve.