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Oyako Soba – Buckwheat Noodle Recipe

Japanese word “oyako” means “parent and child”. This dish include both chicken meat and egg (chicken = parent, egg = child). It sounds kinda gross when you translate it. But hey, it tastes good.

By on Apr 22, 2016 in Food | 0 comments

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In the U.S., I equate buckwheat = pancakes. In Japan, buckwheat = soba (buckwheat noodle). Buckwheat noodle has noticeable (compared to other noodles where the flavor of the noodle is much more subtle) roasty flavor to it. You can make the noodle dish with pretty hearty toppings and still won’t kill off the buckwheat noodle’s flavor completely.

Why Do I Eat This

I LOVE cold buckwheat noodle in the summer but winter time, I’d like it hot and heavy. A standard hot Japanese soba noodle is soupy and toppings are small. I wanted to make the noodle with strong flavored toppings, taking advantage of the strong buckwheat flavor, with minimum amount of soup.


Oyako Soba
Print Recipe
Servings Prep Time
1 person 20 minutes
Cook Time
15 minutes
Servings Prep Time
1 person 20 minutes
Cook Time
15 minutes
Oyako Soba
Print Recipe
Servings Prep Time
1 person 20 minutes
Cook Time
15 minutes
Servings Prep Time
1 person 20 minutes
Cook Time
15 minutes
Ingredients
Servings: person
Instructions
  1. Boil soba noodle in a boiled water for 4 minutes
  2. Drain the water and place the noodle in a serving bowl
  3. In an empty pot, add put Soba Tsuyu, Onion, and Chicken, and Scallion and let it simmer until onion is semi-transparent.
  4. Drop an egg in the pot, and mix the egg and let it simmer until the content is thick (but don't wait until the egg is completely hardened)
  5. Pour them over noodle, and optionally add thinly cut seaweed on top
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