00:00Hey everyone, I'm Yuto and today on Stachi I'm going to show you how to make a quick,
00:04easy and delicious noodle dish called Oyakodon. Let's get started.
00:09Take a pan and heat it on medium with a drizzle of oil. Once hot, add about 150 grams of
00:15chicken
00:16thigh with the skin side facing down and sprinkle it with salt and pepper.
00:23Fry for about 3 minutes, then flip it and cook it on the other side for 2 minutes.
00:30Once it looks like this, take the pan off the heat and set it aside for later.
00:35This is a soupy udon dish, so next we're going to make the broth.
00:38Grab a pan and add 500ml of dashi stock,
00:48a teaspoon of salt, 1 teaspoon of soy sauce, 1 teaspoon of mirin and half a teaspoon of grated ginger.
00:58Bring that to a boil over medium heat and then lower to simmer.
01:04If you're interested in making your own homemade dashi for this broth, check out my how to make dashi video.
01:10Ok, once that's simmering, make a slurry by mixing 1 tablespoon of cold water with 1 tablespoon of
01:18potato starch in a bowl. Pour it in and give it a quick mix to make sure it doesn't clump.
01:24This will thicken the soup and help the egg ribbons float tighter.
01:28Add the chicken from earlier along with the juices
01:34and about 30 grams of sliced negi, also known as Japanese leek.
01:40Crack two eggs into a bowl and whisk them together until combined.
01:46Then increase the heat back to medium and pour it into the broth 1 third at a time.
01:52Each time you add the egg, wait for it to start floating back to the top before you add the
01:58next one.
02:02Let it cook a little bit before you mix it.
02:05This will create tender ribbons of egg floating through the broth.
02:10Once all the eggs are cooked, take the pan off the heat and let's serve.
02:15Here I have a bowl of cooked udon noodles that I have rinsed with hot water to remove any excess
02:22starch.
02:23Use a ladle to spoon the broth over the top like this.
02:28Finally, top it with some chopped green onions and a sprinkle of steamy jelly pepper.
02:36And that's it. Easy, warm and comforting Oyako Udon.
02:41Thank you everyone who voted. I hope you enjoyed that one.
02:45If you like the written recipe and more information about this dish, including alternative ingredients
02:51and a step-by-step guide with pictures, please visit my blog. The link is displayed on the screen now.
02:59Hope to see you next time.
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