Sesame Chicken with Chilled Soba Noodle Soup
By Lance Rosen
1½ cups dashi
½ cup mirin
5 tbsp soy sauce
600g cooked The Bare Bird chicken thighs pulled apart
50mL sesame oil
1 tbsp roasted sesame seeds
1 packet soba noodles, cooked according to the manufacturer’s instructions, then allow to chill
1 daikon, peeled & simmered in water until soft
2 tbsp Japanese pickles such as cucumber, eggplant or ginger
4 eggs, boiled for 6½ mins then chilled in iced water & peeled
8 nori sheets
200g enoki mushrooms
2 tbsp bonito flakes
Asian soft herbs such as shiso (perilla), sesame leaves or coriander
- Make the sauce by mixing dashi, mirin, soy sauce and water together. Chill the sauce well until required.
- Toss the cooked chicken with the sesame oil, sesame seeds and salt to taste.
- Assemble bowls by placing the cooked and chilled noodles in the bottom of the dish. Arrange all the other ingredients in the bowl and top with some chilled broth.