📝 About This Recipe
Oyako Soba is a heartwarming Japanese classic that translates to 'parent and child,' celebrating the timeless union of tender chicken and velvety egg over a bed of nutty buckwheat noodles. Bathed in a rich, umami-laden dashi broth, this dish offers a sophisticated balance of earthy grain textures and comforting savory flavors. It is the ultimate soul food for those seeking a nutritious, protein-packed meal that warms from the inside out.
🥗 Ingredients
The Soba
- 200 grams Dry Soba Noodles (look for high buckwheat content for better flavor)
The Broth (Tsuyu)
- 600 ml Dashi Stock (homemade or high-quality kombu/bonito base)
- 3 tablespoons Soy Sauce (usukuchi/light color soy sauce is preferred but dark works)
- 2 tablespoons Mirin (adds a gentle sweetness and luster)
- 1 teaspoon Granulated Sugar (to balance the saltiness)
- 1/4 teaspoon Salt (adjust to taste)
The 'Parent and Child' Topping
- 150 grams Chicken Thigh (skinless, cut into bite-sized 1-inch pieces)
- 2 pieces Large Eggs (lightly beaten, do not over-mix)
- 1/2 small Yellow Onion (thinly sliced)
- 2 stalks Mitsuba or Scallions (chopped into 1-inch lengths)
Garnish
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
- 1 sheet Nori Seaweed (shredded into fine strips)
- 1/2 teaspoon Yuzu Kosho (optional, for a citrusy heat)
👨🍳 Instructions
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1
Bring a large pot of unsalted water to a rolling boil. Soba noodles release starch, so ensure you have plenty of water to prevent sticking.
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2
In a separate medium saucepan, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat.
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3
Add the thinly sliced onions to the simmering broth. Cook for 3-4 minutes until they begin to soften and become translucent.
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4
Gently drop the chicken pieces into the broth. Simmer for about 5 minutes, or until the chicken is fully cooked through and has absorbed the flavors of the dashi.
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5
While the chicken simmers, add the soba noodles to the boiling water. Cook according to package instructions (usually 4-6 minutes). Stir occasionally with chopsticks to keep them separated.
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6
Prepare a large bowl of cold water (ice water is best). Once the soba is al dente, drain immediately and plunge into the cold water. Rub the noodles gently with your hands to remove excess starch, then drain again.
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7
Briefly dip the cold noodles back into the boiling water or pour hot water over them for 10 seconds just to reheat before serving. Divide the warm noodles into two deep serving bowls.
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8
Return your attention to the chicken and broth. Turn the heat up slightly to a steady simmer. Slowly pour the beaten eggs in a circular motion over the chicken and onions.
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9
Add the mitsuba or half of the scallions on top of the egg. Cover the pan with a lid for 30-45 seconds. You want the egg to be 'jukuku' (soft and slightly runny) rather than a hard omelet.
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10
Carefully ladle the chicken, egg, and onion mixture over the noodles in each bowl.
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11
Pour the remaining hot broth over the noodles until they are just submerged.
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12
Garnish with the remaining scallions, shredded nori, and a dusting of shichimi togarashi. Serve immediately while piping hot.
💡 Chef's Tips
Do not overcook the soba; it should have a slight 'bite' or resistance, known as al dente. Rinsing the noodles in cold water is the most critical step to ensure a clean, non-slimy texture. For the fluffiest egg topping, pour the egg through the gaps of your chopsticks held over the pan. If you cannot find mitsuba (Japanese wild parsley), fresh cilantro or flat-leaf parsley provides a similar bright green finish. Use a high-quality dashi; if using instant powder, ensure it is fresh to avoid a bitter aftertaste.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Junmai Sake to complement the earthy buckwheat. Serve with a side of lightly pickled cucumbers (Sunomono) to cleanse the palate. A small dish of Agedashi Tofu makes for a wonderful warm appetizer. For a refreshing contrast, offer a cup of hot Sobacha (buckwheat tea) after the meal. Add a dollop of Yuzu Kosho on the side of the bowl for those who enjoy a spicy, citrus kick.