Oyako Udon Egg Chicken Noodle

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Oyako Udon is the noodle-bowl cousin of the classic Oyako Don, swapping rice for thick, chewy udon swimming in a savory dashi broth with tender chicken and silky ribbons of just-set egg. The name means 'parent and child,' referring to the chicken and egg pairing that defines this comforting one-pot meal.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 19 gFat
• 5 gSaturated Fat
• 50 gCarbs
• 3 gFiber
• 6 gSugar
• 33 gProtein
• 1050 mgSodium
• 450 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 5 mgVitamin C
• 175 mcgVitamin A

Ingredients

For the noodles and protein

• 4 servings (about 1.6 lb / 720 g) frozen or fresh udon noodles
• 12 oz (340 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 6 large eggs, lightly beaten
• 1 medium yellow onion, thinly sliced

For the dashi broth

• 4 cups (960 ml) homemade or instant dashi
• 1/4 cup (60 ml) soy sauce
• 3 tbsp (45 ml) mirin
• 2 tbsp (30 ml) sake
• 1 tbsp (12 g) granulated sugar
• 1/2 tsp kosher salt, or to taste

For garnish

• 2 scallions, thinly sliced on the bias
• 1 sheet nori, cut into thin strips
• Shichimi togarashi, for serving (optional)

Directions

1. Bring the dashi to a gentle simmer in a wide pot or deep skillet over medium heat. Whisk in the soy sauce, mirin, sake, sugar, and salt, then taste and adjust seasoning.
2. Add the sliced onion to the simmering broth and cook for 2 minutes until slightly softened.
3. Add the chicken pieces, spreading them out in a single layer, and simmer gently for 4 to 5 minutes until cooked through and no longer pink inside.
4. Meanwhile, bring a separate pot of water to a boil. Add the udon noodles and cook according to package directions, usually 3 to 5 minutes for frozen or 1 to 2 minutes for fresh, then drain and divide evenly among 4 large, deep bowls.
5. Pour the beaten eggs evenly over the simmering chicken and broth in a slow, circular motion. Cover the pot, remove from heat, and let sit undisturbed for 90 seconds so the eggs set into soft, silky ribbons.
6. Ladle the chicken, egg, and hot broth generously over the udon in each bowl, making sure to distribute the toppings evenly.
7. Top each bowl with sliced scallions, a scattering of nori strips, and a pinch of shichimi togarashi if using. Serve immediately while piping hot.

Cook’s Notes

• Frozen sanuki-style udon gives the best chewy bite; thaw it under warm running water before reheating to keep the noodles springy.
• Resist the urge to stir the eggs once poured over the chicken – the residual heat will gently set them into soft, custardy curds for the signature oyako texture.
• Chicken thighs stay juicier than breasts during simmering, but you can substitute chicken tenders if preferred; reduce cook time by 1 minute.
• For a richer broth, swap 1/2 cup of the dashi with unsalted chicken stock, or add a 2-inch piece of kombu while simmering for extra umami depth.
• Leftover broth and chicken can be refrigerated for up to 2 days; cook fresh noodles and reheat the topping just before serving to avoid mushy noodles.

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