Chicken and Scallion Soba

1. 1

   Using a sharp knife, remove any fat or gristle from the chicken.

2. 2

   Cut along the length into thin strips about 1/4 inch wide.

3. 3

   Cut crosswise into pieces about 1/2 inch long.

4. 4

   Place the pieces in a bowl, and add 2 tablespoons of soy sauce plus the sake and the ginger root.

5. 5

   Toss lightly to coat, and set aside.

6. 6

   Cut the scallions on the diagonal into 1/2-inch lengths and set aside, reserving the green sections from 4 scallions.

7. 7

   Finely mince the green sections, and set aside.

8. 8

   In a large pot, heat 3 quarts of water for the noodles.

9. 9

   Scatter the noodles over the surface.

10. 10

    Once the water reaches a boil, cook for 5 to 6 minutes, or until just tender.

11. 11

    Drain the noodles in a colander, and rinse under cold running water to remove the starch.

12. 12

    Drain again, and divide noodles among six large soup bowls.

13. 13

    In another pot, combine the dashi, mirin and remainder of the soy sauce, and heat to a gentle boil.

14. 14

    Add the chicken pieces, and cook about 5 to 7 minutes, until the chicken is tender.

15. 15

    Skim off any impurities from the top.

16. 16

    Add the scallion sections, and continue cooking for 1 minute.

17. 17

    Apportion the mixture over the noodles.

18. 18

    Sprinkle with the minced scallion greens, and serve immediately.

* Per serving · 4 servings · Values may vary.