Ingredients
- Dry Somen Noodles: Ultra-thin and made from wheat flour, water, salt, and coated with vegetable oil before being stretched thin and sun-dried.
- Sudachi: This can be substituted with lime or lemon for a similar citrus flavor.
- Cucumbers: Japanese or Persian cucumbers are preferred for their crisp texture and taste.
- Boiled Egg: A soft-boiled egg is recommended for its creamy texture.
- Sesame Oil:Kadoya’s sesame oilis suggested to add a subtle flavor.
- Ingredients for Chicken Topping: Combine chicken breast, cornstarch, sake, mirin, Chinese-style chicken bouillon powder, and sugar.
- Soup Ingredients: Prepare withgreen onions, water, soy sauce, Chinese-style chicken bouillon powder, grated garlic, salt, and sugar.
Instructions
- Dry the surface of 150 g chicken breast with kitchen paper.
- Stab with a fork all over on both sides.
- Sprinkle with a 2 pinches salt and 1 tsp cornstarch , then rub it over to make a thin even coating.
- Take a microwavable bowl and add ½ tbsp sake , 1 tsp Chinese style chicken bouillon powder , 1 tsp mirin , ½ tsp salt and ¼ tsp sugar . Mix well.
- Add the chicken breast to the bowl and place cling film loosely over the top. Microwave for 1 ½ mins at 600W.
- Flip the chicken over (be careful of the steam), place the cling film back on and heat for another 1 ½ mins 600W. Leave the bowl in the microwave and allow the chicken to rest in the steam for 10 minutes. It will continue to cook in the residual heat.
- After 10 minutes, remove the chicken from the bowl and allow to cool for about 10 minutes. Save the juices, we will add them to the soup later. Once the chicken cool to the touch, wrap and store it in the fridge until chilled. (30 mins 1 hour)
