Easiest Way to Make Favorite ‘Oyako’ Udon
Hey everyone, it's Brad, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Steps to Make Homemade ‘Oyako’ Udon. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from ‘Oyako’ Udon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare ‘Oyako’ Udon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make ‘Oyako’ Udon is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can cook ‘Oyako’ Udon using 13 ingredients and 6 steps. Here is how you cook that.
‘Oyako’ means ‘Parent and Child’. When ‘Chicken and Eggs’ are used, the dish is often called with the word ‘Oyako’. You might be familiar with the ‘Chicken and Egg’ rice bowl dish that is called ‘Oyako Don’. There are Udon Noodle versions, and the mixture is often thickened and flavour is less sweet, and it is more suitable for the noodles.
Ingredients and spices that need to be Take to make ‘Oyako’ Udon:
- 2 servings Udon Noodles *Frozen type recommended
- 150-200 g Chicken Thigh Fillet *thinly sliced
- 1 teaspoon Vegetable Oil OR Sesame Oil
- 2 tablespoons Potato Starch *mixed with 2-3 tablespoons Water
- 2 Eggs *lightly whisked
- 2 Spring Onion *sliced, save some finely chopped green parts for topping
- <Soup>
- 2 cups Dashi Stock (2 cups Water & 1 teaspoon Dashi Powder)
- 2 tablespoons Sake (Rice Wine)
- 1 teaspoon grated Ginger
- 1/2 teaspoon Salt
- 2 tablespoons Soy Sauce
- 1 tablespoons Mirin
Steps to make to make ‘Oyako’ Udon
- Combine all the soup ingredients in a bowl.
- Prepare Udon Noodles. I recommend Frozen Udon Noodles as they have the best texture. Frozen Noodles are already cooked, so just warm them in boiling water.
- Heat Oil in a saucepan over medium heat, and cook thinly sliced Chicken. Add diagonally sliced Spring Onions. *Note: Save finely chopped green parts for topping.
- Add the soup and bring to the boil. Taste the soup, and add extra Salt, Soy Sauce OR Mirin as required.
- Add Potato Starch mixture, stirring well, and cook until the sauce thickens. Add the lightly whisked Egg slowly in a circular motion into the boiling soup, gently stirring. When the Egg is cooked, remove from heat.
- Place drained hot Udon Noodles in a serving bowl, cover with the mixture, sprinkle with the saved finely chopped Spring Onion, and enjoy.
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