How to make Oyako Udon (親子うどん) chewy udon noodles served in a light dashi broth mixed with juicy pan-fried chicken and fluffy ribbons of egg. (Serves 2)
- 150g skin-on chicken thigh
- Salt and pepper
- 1 drizzle vegetable oil or similar
- 500ml dashi
- 1 tsp salt
- 1 tsp soy sauce
- 1 tsp mirin
- 1/2 tsp ginger paste (or grated fresh ginger)
- 30g green onion diagonally sliced approx 5mm thick
- 2 portions udon noodles
- 1 tbsp cold water
- 1 tbsp potato starch or corn starch
- 2 eggs
- Spring onion/scallions finely chopped (optional garnish)
- Shichimi togarashi (optional)
- Cut chicken thigh into bite size pieces and sprinkle with a pinch of salt and pepper.
- Heat a frying pan on medium and once hot, add a drizzle of oil.
- Place the chicken in the hot pan with the skin side down. Allow to fry for 5 minutes.
- After 5 minutes, turn the chicken pieces over and fry on the other side for 2 minutes.
- Remove the pan from the heat and set aside for later.
Noodles and Broth
- Cook your udon noodles according to the instructions on the packaging.
- In a medium saucepan, add 500ml dashi, 1 tsp salt, 1 tsp soy sauce, 1 tsp mirin, and 1/2 tsp ginger paste. Mix everything together and bring the broth to boil.
- Once it's boiling, lower the heat to a simmer.
- Take a small bowl and make a slurry by mixing 1 tbsp cold water with 1 tbsp potato starch. Pour the slurry into the broth and mix thoroughly.
- Add the chicken and green onion to the broth. Make sure to pour in the chicken juices from the frying pan for extra flavour.
- Turn the heat back up to medium and bring to a boil. While you're waiting for it to boil, crack two eggs into a bowl and whisk them thoroughly.
- Once the broth starts to boil, drizzle in one third of the whisked egg.
- The temperature of the broth will lower, so wait for it to start bubbling again before adding the next third of whisked egg.
- Repeat until all of the egg is in the soup.
- Gently mix the soup and then remove it from the heat.
- Rinse the cooked udon with boiling water and then divide into two serving bowls.
- Pour the broth over the noodles.
- Garnish with chopped spring onion and shichimi (optional).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Noodles
- Method: Boiling
- Cuisine: Japanese
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