Hot Udon Noodles with Chicken and Egg
Published by Harvard Common Press
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.
Shichimi Togarashi (Seven-Spice Powder)
During the Edo Era (1600 to 1868), the Japanese created this blended spice mixture, which is also called simply shichimi. It is a combination of seven spices: akatogarashi, sansho pepper, poppy seeds, sesame seeds, hemp seeds, dried orange peel, and nori. Shichimi togarashi is a popular condiment used to enhance the flavor noodle, hot-pot, and stir-fried dishes. At noodle restaurants in Japan, a small glass or wooden jar of seven-spice powder appears on every table.
Total Timeunder 1 hour
One Pot MealYes
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturechewy, light, savory, spiced, umami
Type of Dishhot soup
- 1 pound dried udon
- 1 quart Broth for Hot Noodles (kakejiru; see below)
- 1 boned and skinned chicken breast, cut into 1½-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; see Notes)
- 1 quart ichiban dashi
- 1½ tablespoons sugar
- 1½ teaspoons salt
- 1 tablespoon shoyu (soy sauce)
- 1½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu
For the Broth:
In a medium pot, bring all the ingredients to a slow boil over low to medium heat. Use the broth immediately, or refrigerate it, covered, for up to four days. Yields 1 quart broth
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 white parts of the scallions, and cook until the chicken is done, about 3 minutes.
Add the cooked noodles to the broth, and bring the broth to a boil. Add the eggs and cook, partially covered, for 1 minute.
Divide the noodles among three bowls, and top the noodles with the chicken and long scallion pieces. Pour in the hot broth, garnish each bowl with scallion rings, and sprinkle with seven-spice powder.
2000 Hiroko Shimbo