Chicken and Negi Dipping Soba
Chicken and Negi Dipping Soba
Ingredients
- 2 servings soba
- 6 ounces chicken thigh, boneless, skinless
- 1 tablespoon sake
- 1 stalk negi, Japanese long scallion
- 1 tablespoon cooking oil, as needed
- 2 cups water
- 1/4 cup mentsuyu
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/2 tablespoon granulated sugar
Instructions
- 1
Prepare the negi and chicken: Cut the negi (Japanese long scallion) into 2-inch pieces. Cut the chicken thigh into bite-sized pieces.
⏱️ 5 min
- 2
Sear the negi: Add cooking oil to a pot (a cast iron pot works well) over medium-high heat. Once hot, place the negi pieces into the oil and sear them until they are visibly charred. Remove the seared negi pieces from the pot and set them aside in a small bowl.
⏱️ 5 min
- 3
Cook the chicken: Add the cut chicken thigh pieces to the same pot and cook them, stirring occasionally, until they are browned on all sides and cooked through.
⏱️ 7 min
- 4
Simmer the dipping sauce: Once the chicken is cooked, add 2 cups of water to the pot. Stir in 1 tablespoon of sake. Then add 1/4 cup of mentsuyu, 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1/2 tablespoon of granulated sugar. Return the seared negi pieces to the pot with the chicken and sauce. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes to allow the flavors to meld.
⏱️ 10 min
- 5
Cook and rinse the soba noodles: While the sauce simmers, cook the 2 servings of soba noodles in a separate pot according to package directions (typically boiling in water for a few minutes). Once cooked, drain the noodles thoroughly and rinse them under cold water to stop the cooking process and remove excess starch.
⏱️ 8 min
- 6
Serve: Serve the cooked and rinsed soba noodles on a bamboo mat or in a bowl, alongside a separate bowl of the hot chicken and negi dipping sauce. Dip the soba noodles into the sauce and enjoy immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Negi Dipping Soba
- 2 servings soba
- 6 ounces chicken thigh, boneless, skinless
- 1 tablespoon sake
- 1 stalk negi, Japanese long scallion
- 1 tablespoon cooking oil, as needed
- 2 cups water
- 1/4 cup mentsuyu
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/2 tablespoon granulated sugar
Instructions
- 1
Prepare the negi and chicken: Cut the negi (Japanese long scallion) into 2-inch pieces. Cut the chicken thigh into bite-sized pieces.
⏱️ 5 min - 2
Sear the negi: Add cooking oil to a pot (a cast iron pot works well) over medium-high heat. Once hot, place the negi pieces into the oil and sear them until they are visibly charred. Remove the seared negi pieces from the pot and set them aside in a small bowl.
⏱️ 5 min - 3
Cook the chicken: Add the cut chicken thigh pieces to the same pot and cook them, stirring occasionally, until they are browned on all sides and cooked through.
⏱️ 7 min - 4
Simmer the dipping sauce: Once the chicken is cooked, add 2 cups of water to the pot. Stir in 1 tablespoon of sake. Then add 1/4 cup of mentsuyu, 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1/2 tablespoon of granulated sugar. Return the seared negi pieces to the pot with the chicken and sauce. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes to allow the flavors to meld.
⏱️ 10 min - 5
Cook and rinse the soba noodles: While the sauce simmers, cook the 2 servings of soba noodles in a separate pot according to package directions (typically boiling in water for a few minutes). Once cooked, drain the noodles thoroughly and rinse them under cold water to stop the cooking process and remove excess starch.
⏱️ 8 min - 6
Serve: Serve the cooked and rinsed soba noodles on a bamboo mat or in a bowl, alongside a separate bowl of the hot chicken and negi dipping sauce. Dip the soba noodles into the sauce and enjoy immediately.
⏱️ 5 min