Tori nanban soba (chicken & leek soba)

Mise en place — set out in the order it goes in

1. 

   Leek + tofu pouch5 cm lengths · thin stripsStep 1

2. 

   Chickenbite-size, skin onStep 2

3. 

   Seasonings

   • bouillon
   • soy
   • sake
   • mirin
   • salt

   Step 4

4. 

   Dashi400 mlStep 4

5. 

   Slurrywater + potato starch (optional)Step 7

6. 

   Sobadried, 100 g per servingStep 6

Prep order — what happens when, and what overlaps

The soba water goes on early so the noodles are ready when the soup is.

Step by step

1. 

   

   1Cut the leek and tofu pouch

   ~4 min

   For this step

   • Japanese leek (naganegi)100 g (3½ oz)
   • Fried tofu pouch (aburaage)2 sheets

   • Cut the leek into 5 cm lengths.
   • Slice the fried tofu pouches into thin strips.

   

2. 

   2Sear the chicken, leek alongside

   medium~5 min

   For this step

   • Neutral oil1 tsp
   • Boneless chicken thigh, skin on250 g (½ lb)

   • Warm a large frying pan over medium. Add the oil.
   • Lay the chicken in skin-side down and wedge the leek into the gaps, everything in one layer.

   

3. 

   3Turn and char

   medium~3–5 min

   • Leave the chicken alone until the skin is golden, then turn it and sear the other side until it’s cooked through.
   • Roll the leek now and then so it chars all the way round.
   • If the browned bits in the pan have burned black, lift out the chicken and leek and wipe the pan.

   

4. 

   4Dashi and seasoning

   low~3 min

   For this step

   • Dashi400 ml (1⅔ cups)

   • Pour in the dashi and bring it to a boil.
   • Turn the heat to low and add:
     • chicken bouillon powder 1 tsp
     • light soy sauce (usukuchi) 1 tbsp — or regular Japanese soy sauce
     • sake 1 tbsp
     • mirin 1 tbsp
     • salt ⅛ tsp

   

5. 

   5Tofu pouch in

   lowa few min

   Stir, add the tofu pouch strips and let it simmer for a few minutes.

6. 

   

   6Cook the soba

   high~8 min

   For this step

   • Dried soba200 g

   • Meanwhile, bring a big pot of unsalted water to a boil.
   • Fan the soba into the water so the strands stay apart, and stir now and then.
   • Cook for the packet time (usually 4–5 minutes) — don’t overcook.
   • Drain and rinse under cold running water, rubbing gently, until the water runs clear.
   • For a hot bowl, dip the rinsed soba back into the hot water for a few seconds to warm it, then drain well (our addition — see notes).

   

7. 

   7Thicken (optional)

   low1–2 min

   For this step

   • Cold water1 tbsp
   • Potato starch1 tsp

   • Mix the cold water and potato starch. Stir it again right before pouring it into the soup in a thin stream.
   • Stir for 1–2 minutes and take it off the heat when the soup has a light body — don’t let it get thick.
   • Skip this for a clear broth, the way soba shops serve it.

   

8. 

   8Serve

   For this step

   • Shichimi togarashia few pinches

   • Divide the soba between two bowls.
   • Share out the soup, chicken, leek and tofu strips, sprinkle with shichimi and serve hot.