Chicken Tsukesoba Kamo Nanban-Style (Soba Noodles with Hot Dipping Broth)

Steps

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1. 1
   Soak the dashi pack in a pot of water and bring to a boil over medium-high heat. Once boiling, reduce to medium heat and simmer for 5 minutes. Leave uncovered to prevent unwanted odors. The dashi pack contains bonito flakes and kombu seaweed for authentic flavor.
   ≈0:06
2. 2
   Turn off the heat, lightly squeeze the dashi pack, and remove it from the pot. The dashi stock is now ready.
   ≈0:55
3. 3
   Remove the stem from the shiitake mushrooms and slice the caps into 4-5 pieces. Trim the root end of the long onion, cut the white part into 4 cm pieces, and make diagonal cuts to tenderize.
   ≈1:07
4. 4
   Trim excess fat from the chicken thigh and score the stringy connective tissue with multiple cuts. Slice the chicken into bite-size pieces using diagonal cuts.
   ≈1:33
5. 5
   Place the chicken on a tray, season with soy sauce and sake, coat evenly, and let sit for about 5 minutes.
   ≈1:52
6. 6
   Dust the chicken pieces with potato starch on both sides.
   ≈2:13
7. 7
   Add vegetable oil to a pan and heat over medium-high. Place chicken skin-side down in the pan along with the long onion pieces. Brown both sides of the chicken (it does not need to be fully cooked as it will simmer later). Transfer to a tray.
   ≈2:24
8. 8
   Wipe the pan clean with paper towel. Add sake and mirin, reheat until boiling, and let the alcohol evaporate.
   ≈3:15
9. 9
   Pour in the dashi stock and add soy sauce. Add the long onion, chicken, and shiitake mushrooms. Bring to a boil over medium heat, then reduce to low and simmer for 5 minutes. Skim any foam that rises to the surface.
   ≈3:44
10. 10
    Turn off the heat. The broth is ready.
    ≈4:09
11. 11
    Bring a generous amount of water to a boil in a pot. Add the fresh soba noodles and lightly stir with chopsticks to prevent sticking. Cook according to package instructions.
    ≈4:24
12. 12
    Strain the soba noodles and rinse thoroughly under running water, rubbing gently to remove the gooey coating. Place in a bowl of ice water to chill, which gives the noodles a refreshing texture.
    ≈4:47
13. 13
    Hit the strainer against a kitchen towel many times to remove all excess water.
    ≈5:20
14. 14
    Arrange the soba noodles on a plate and reheat the broth.
    ≈5:27
15. 15
    Ladle the hot broth into a bowl along with the chicken, long onion, and shiitake. Top with shichimi chili pepper and garnish with chopped spring onion leaves and grated daikon radish.
    ≈5:42
16. 16
    Dip the cold soba noodles into the hot broth and enjoy them together with the ingredients. The combination allows you to enjoy both the chewy refreshing texture of the noodles and the rich umami flavor of the broth.
    ≈6:10