Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ‘oyako’ udon. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
‘Oyako’ Udon is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. ‘Oyako’ Udon is something that I’ve loved my whole life.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! 'Oyako' Udon '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'. 'Oyako' Udon Hiroko Liston Melbourne, Australia 'Oyako' means 'Parent and Child'.
To begin with this particular recipe, we must prepare a few ingredients. You can have ‘oyako’ udon using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make ‘Oyako’ Udon:
- Get 2 servings Udon Noodles *Frozen type recommended
- Make ready 150-200 g Chicken Thigh Fillet *thinly sliced
- Get 1 teaspoon Vegetable Oil OR Sesame Oil
- Take 2 tablespoons Potato Starch *mixed with 2-3 tablespoons Water
- Get 2 Eggs *lightly whisked
- Make ready 2 Spring Onion *sliced, save some finely chopped green parts for topping
- Prepare <Soup>
- Prepare 2 cups Dashi Stock (2 cups Water & 1 teaspoon Dashi Powder)
- Get 2 tablespoons Sake (Rice Wine)
- Take 1 teaspoon grated Ginger
- Take 1/2 teaspoon Salt
- Get 2 tablespoons Soy Sauce
- Prepare 1 tablespoons Mirin
Miso soup is a savory soup that compliments any dish. It is made from soybeans and has a rich and refreshing flavor. Classic soul food of Japan, the literal translation of Oyakodon (親子丼) means "parent-and-child rice bowl." Chicken (as in parent), egg (as in child), and onions are simmered together in a dashi and soy sauce-based broth then served on top of steamed rice. Oyakodon is chicken and egg in seasoned broth over rice in a bowl.
Steps 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.
Classic soul food of Japan, the literal translation of Oyakodon (親子丼) means "parent-and-child rice bowl." Chicken (as in parent), egg (as in child), and onions are simmered together in a dashi and soy sauce-based broth then served on top of steamed rice. Oyakodon is chicken and egg in seasoned broth over rice in a bowl. Oyako means parents and children, like chicken and egg, and don (donburi) means a bowl. It's a whole meal in one bowl. It is a healthy dish since everything is boiled with no added oil.
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