-
1
Using a sharp knife, remove any fat or gristle from the chicken.
-
2
Cut along the length into thin strips about 1/4 inch wide.
-
3
Cut crosswise into pieces about 1/2 inch long.
-
4
Place the pieces in a bowl, and add 2 tablespoons of soy sauce plus the sake and the ginger root.
-
5
Toss lightly to coat, and set aside.
-
6
Cut the scallions on the diagonal into 1/2-inch lengths and set aside, reserving the green sections from 4 scallions.
-
7
Finely mince the green sections, and set aside.
-
8
In a large pot, heat 3 quarts of water for the noodles.
-
9
Scatter the noodles over the surface.
-
10
Once the water reaches a boil, cook for 5 to 6 minutes, or until just tender.
-
11
Drain the noodles in a colander, and rinse under cold running water to remove the starch.
-
12
Drain again, and divide noodles among six large soup bowls.
-
13
In another pot, combine the dashi, mirin and remainder of the soy sauce, and heat to a gentle boil.
-
14
Add the chicken pieces, and cook about 5 to 7 minutes, until the chicken is tender.
-
15
Skim off any impurities from the top.
-
16
Add the scallion sections, and continue cooking for 1 minute.
-
17
Apportion the mixture over the noodles.
-
18
Sprinkle with the minced scallion greens, and serve immediately.
