A delightful Japanese-style chilled noodle dish featuring tender teriyaki chicken thigh, fresh vegetables, and a flavorful dashi-based sauce. Simple to prepare and perfect for a light summer meal.
Prepare the chicken thigh and marinate it with sake, mirin, sugar, and soy sauce.
2
Prepare the sauce by combining dashi, sugar, salt, soy bean paste, soy sauce, rice vinegar, oyster sauce, and sesame oil.
3
Boil water and cook the noodles until tender, approximately 10 minutes. Drain and let cool.
4
Boil an egg until soft-boiled, peel, and slice it into thin strips.
5
Pan-fry the chicken thigh until cooked through, then remove. Use the remaining drippings to create a glaze by adding the marinade and reducing until thick.
6
Prepare the vegetables by cutting cucumber and cherry tomatoes into appropriate sizes.
7
Arrange the cooled noodles in a bowl, pour the prepared sauce over them, and top with the glazed chicken, vegetables, wakame, and egg slices.
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