Easy & Delicious Oyako Udon (Chicken & Egg Udon Soup)

By Sudachi · 25 min

Ingredients

Instructions

1. Cut the 150 g chicken thigh into bite-sized pieces and season with a pinch of salt and pepper.
2. Slice the 30 g of leek (white part) diagonally, about 5 mm thick, and set aside.
3. Heat ½ tsp oil in a frying pan over medium heat, then fry the chicken skin-side down for 3 minutes.
4. Flip the chicken and fry the other side for 2 minutes. Take the pan off the heat and set the chicken and its juices aside.
5. Cook the 2 portions of udon according to the packet instructions.
6. In a saucepan, combine the 500 ml dashi, 1 tsp salt, 1 tsp soy sauce, 1 tsp mirin and ½ tsp ginger paste. Bring to a boil, then reduce to a simmer.
7. Mix 1 tbsp cold water with 1 tbsp potato starch to make a slurry, stir it into the broth and mix well.
8. Add the chicken with its juices and the leek to the broth. Reheat over medium heat until it boils again.
9. While it heats, whisk the 2 eggs in a bowl.
10. Once boiling, pour in one third of the beaten egg. Wait until the broth bubbles again, then add another third, and repeat until all the egg is in. Stir and remove from the heat.
11. Rinse the cooked udon in boiling water and divide between two bowls. Pour the broth over the noodles.
12. Top with finely chopped green onion and shichimi togarashi if you like.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

EggScallionChicken thighLeekUdon noodle