1. Cut chicken thigh into bite size pieces and sprinkle with a pinch of salt and pepper.
2. Heat a frying pan on medium and once hot, add a drizzle of oil.
3. Place the chicken in the hot pan with the skin side down. Allow to fry for 5 minutes.
4. After 5 minutes, turn the chicken pieces over and fry on the other side for 2 minutes.
5. Remove the pan from the heat and set aside for later.

Noodles and Broth

1. Cook your udon noodles according to the instructions on the packaging. 
2. 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.
3. Once it's boiling, lower the heat to a simmer.
4. 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.
5. Add the chicken and green onion to the broth. Make sure to pour in the chicken juices from the frying pan for extra flavour.
6. 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.
7. Once the broth starts to boil, drizzle in one third of the whisked egg. 
8. The temperature of the broth will lower, so wait for it to start bubbling again before adding the next third of whisked egg.
9. Repeat until all of the egg is in the soup. 
10. Gently mix the soup and then remove it from the heat.
11. Rinse the cooked udon with boiling water and then divide into two serving bowls.
12. Pour the broth over the noodles.
13. Garnish with chopped spring onion and shichimi (optional).
14. Enjoy!