Oyako Udon (Chicken and Egg Udon Noodle Soup)
Juicy chicken thigh and fluffy ribbons of egg served in a light and delicious udon noodle broth, this Oyako Udon is not only quick and easy to make, but it's also a great budget meal that can be enjoyed for lunch or dinner!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 g boneless chicken thigh (skin-on, boneless)
- 1 pinch salt and pepper
- 30 g Japanese leek (naganegi) (white part)
- ½ tsp cooking oil
- 500 ml dashi stock
- 1 tsp salt
- 1 tsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp mirin
- ½ tsp ginger paste (or grated fresh ginger)
- 2 portions udon noodles
- 1 tbsp cold water
- 1 tbsp potato starch (katakuriko) ( or corn starch)
- 2 egg
- finely chopped green onions (finely chopped - optional)
- Japanese chili powder (shichimi togarashi) ((shichimi togarashi) optional)
Instructions
- 1
Cut 150 g boneless chicken thigh into bite size pieces and sprinkle with 1 pinch salt and pepper.
- 2
Cut 30 g Japanese leek (naganegi) into diagonal slices about 5mm thick and set aside.
- 3
Heat a frying pan on medium and once hot, add ½ tsp cooking oil and place the chicken in the pan skin-side down. Fry for 3 minutes.
- 4
Turn over and fry on the other side for 2 minutes. Remove the pan from the heat and set aside for later.
- 5
Cook 2 portions udon noodles according to the instructions on the packaging.
- 6
In a medium saucepan, add 500 ml dashi stock, 1 tsp salt, 1 tsp Japanese soy sauce (koikuchi shoyu), 1 tsp mirin, and ½ tsp ginger paste. Mix everything together and bring to boil. Once boiling, lower the heat to simmer.
- 7
Take a small bowl and make a slurry by mixing 1 tbsp cold water with 1 tbsp potato starch (katakuriko). Pour the slurry into the broth and mix thoroughly.
- 8
Add the chicken and 30 g Japanese leek (naganegi) to the broth. Make sure to pour in the chicken juices from the frying pan for extra flavor.
- 9
Turn the heat back up to medium and bring to a boil once more. While you're waiting for it to boil, crack 2 egg into a bowl and whisk them thoroughly.
- 10
Once the broth starts to boil, drizzle in one third of the whisked egg. The egg will reduce the temperature of the broth, so wait for it to start bubbling again before adding the next third. Repeat until all of the egg is in the soup, then mix and remove from the heat.
- 11
Rinse the cooked udon with boiling water and then divide into two serving bowls, then pour the broth over the noodles.
- 12
Garnish with chopped finely chopped green onions and Japanese chili powder (shichimi togarashi) (optional).
- 13
Enjoy!