‘Oyako’ Udon
‘Oyako’ Udon

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Alright, don’t linger, let’s practice this ‘oyako’ udon formula with 13 materials which are definitely easy to find, and we have to process them at the very least through 6 actions. You should expend a while on this, so the resulting food could be perfect.

Ingredients of ‘Oyako’ Udon:
  1. Require 2 of servings Udon Noodles *Frozen type recommended
  2. Get 150-200 g Chicken Thigh Fillet *thinly sliced
  3. Prepare 1 teaspoon of Vegetable Oil OR Sesame Oil
  4. Give 2 tablespoons - Potato Starch *mixed with 2-3 tablespoons Water
  5. Give 2 - Eggs *lightly whisked
  6. Get 2 Spring Onion *sliced, save some finely chopped green parts for topping
  7. Give of <Soup>
  8. Require 2 cups Dashi Stock (2 cups Water & 1 teaspoon Dashi Powder)
  9. Make ready 2 tablespoons for Sake (Rice Wine)
  10. Provide 1 teaspoon grated Ginger
  11. Give 1/2 teaspoon - Salt
  12. Take 2 tablespoons - Soy Sauce
  13. Take 1 tablespoons - Mirin
‘Oyako’ Udon process:
  1. Combine all the soup ingredients in a bowl.
  2. 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.
  3. 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.
  4. Add the soup and bring to the boil. Taste the soup, and add extra Salt, Soy Sauce OR Mirin as required.
  5. 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.
  6. 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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