Teriyaki Chicken Thigh with Somen Noodles

Steps

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1. 1
   Pan-sear the chicken thigh, then add sake, mirin, sugar, soy sauce, garlic, ginger and dashi. Simmer until the sauce thickens into a glossy teriyaki glaze coating the chicken.
   ▶ ≈0:00
2. 2
   Cook the somen noodles in boiling water until done, drain, and toss with a little sesame oil to keep them from sticking.
   ▶ ≈6:52
3. 3
   Plate the noodles, top with the teriyaki chicken, and drizzle the remaining sauce from the pan over everything to finish the main dish.
   ▶ ≈6:59
4. 4
   For the daikon salad: slice raw daikon either against the grain for a softer bite or with the grain for extra crunch. Toss with cilantro, katsuobushi, white sesame seeds and shredded nori.
   ▶ ≈7:46
5. 5
   Mix sesame oil, soy sauce, rice vinegar and sugar into a dressing, then drizzle over the daikon salad and toss to serve.
   ▶ ≈8:24
6. 6
   For the soup: bring chicken stock together with the shiitake-and-shrimp soaking water to a boil. Add the cabbage, dried shrimp and rehydrated shiitake, simmering until the white cabbage stems turn tender while the leafy parts keep some bite.
   ▶ ≈9:31
7. 7
   Season the soup with salt and black pepper, add a touch of sesame oil, and garnish with chopped scallion before serving.
   ▶ ≈9:58