Hot Udon Noodles with Chicken and Egg

Name: Hot Udon Noodles with Chicken and Egg (Oyako Udon)
Cuisine: Japanese
Ingredients: 1 pound dried udon; 1 quart kakejiru (broth for hot noodles); 1 quart kakejiru (broth for hot noodles); 1 quart kakejiru (broth for hot noodles); 1 boned and skinned chicken breast, cut into 1-inch cubes; 4 whole scallions, the white parts cut into 1½-inch lengths crosswise, and the green parts into thin rings; 3 eggs, lightly beaten; Shichimi togarashi (seven-spice mixture); Shichimi togarashi (seven-spice mixture)

Oyako Udon

Preparation info

Yields
3
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

In this dish, udon noodles are topped with chicken and egg. Oyako literally means “parents and children.” The egg is clearly the child of the chicken! Soba can also be used in this preparation.

Ingredients

1 pound dried udon
1 quart kakejiru (broth for hot noodles)

Asia
Japan
Pasta

Method

In a large pot of boiling water, cook the noodles al dente, about 4 to 6 minutes or as instructed on the package. Drain the noodles in a colander, and rinse them under cold running water, rubbing them between your hands until they are cold and no longer starchy on the outside. Set them aside to drain.

In a medium pot, bring the broth to a boil over medium heat. Add the chicken and the w