Chicken and Scallion Soba

Preparation

1. Step 1

   Using a sharp knife, remove any fat or gristle from the chicken. Cut along the length into thin strips about ¼ inch wide. Cut crosswise into pieces about ½ inch long. Place the pieces in a bowl, and add 2 tablespoons of soy sauce plus the sake and the ginger root. Toss lightly to coat, and set aside.

2. Step 2

   Cut the scallions on the diagonal into ½-inch lengths and set aside, reserving the green sections from 4 scallions. Finely mince the green sections, and set aside.

3. Step 3

   In a large pot, heat 3 quarts of water for the noodles. Scatter the noodles over the surface. Once the water reaches a boil, cook for 5 to 6 minutes, or until just tender. Drain the noodles in a colander, and rinse under cold running water to remove the starch. Drain again, and divide noodles among six large soup bowls.

4. Step 4

   In another pot, combine the dashi, mirin and remainder of the soy sauce, and heat to a gentle boil. Add the chicken pieces, and cook about 5 to 7 minutes, until the chicken is tender. Skim off any impurities from the top. Add the scallion sections, and continue cooking for 1 minute.

5. Step 5

   Apportion the mixture over the noodles. Sprinkle with the minced scallion greens, and serve immediately.