‘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.


2 Servings


2 servings Udon Noodles *Frozen type recommended
150 to 200g Chicken Thigh Fillet *thinly sliced
1 teaspoon Vegetable Oil OR Sesame Oil
2 tablespoons Potato Starch *mixed with 2 tablespoons Water
2 Eggs *lightly whisked
2 Spring Onion *sliced, save some finely chopped green parts for topping

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

  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.