Chicken and Shiitake Soba Nabe
Ingredients
- 1.2 Ldashi stock
- 300 gsoba noodles
- 400 gChicken cutlet (cut into bite-sized pieces)
- 60 mlsoy sauce
- 60 mlmirin
- 30 mlSake or rice alcohol
- 200 gfirm tofu (cubed)
- 250 gChinese cabbage (sliced into strips)
- 1 pcLeek (sliced diagonally)
- 100 gshiitake mushroom (trimmed and halved)
- 20 gFresh ginger (grated)
Method
A steaming, deep dashi broth where buckwheat noodles intertwine with tender chicken. Vegetables remain crisp to the bite, infused with the umami richness of soy and mirin.
- 1
In a large pot, pour the dashi broth, soy sauce, mirin, sake, and grated fresh ginger. Bring to a simmer. The liquid should be clear and emit a marine, sweet, and slightly spicy aroma.
- 2
Slice the chicken into regular bite-sized pieces. Cut the Chinese cabbage into wide strips and the leek into diagonal slices. Remove the earthy stem from the shiitakes and cut them in half.
- 3
Submerge the chicken in the simmering broth. Skim if necessary to keep the broth clean. Add the vegetables and the cubed tofu. Cook until the chicken is white to the core.
- 4
Cook the soba noodles in a separate pot of boiling water to avoid clouding the broth with starch. Keep them 'al dente', they will finish heating in the nabe.
- 5
Distribute the noodles into bowls, generously ladle the broth over them, and harmoniously arrange the chicken, tofu, and vegetables on top.
Frequently asked questions
How do you get this dish right?
- Never boil the broth vigorously; it must stay at a simmer to keep the chicken tender.
- Rinse the soba well in cold water after cooking to stop the starch, then reheat them at the last moment in the broth.
How long does this dish keep?
The broth keeps for 48 hours in the fridge. Store the noodles separately to prevent them from becoming soggy.
