SOBA WITH CHICKENJU AND GREEN ONIONS

Soba With ChickenJU And Green Onions image

Provided by Florence Fabricant

Time 35m

Yield 4 servings

Number Of Ingredients 11

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6 to 8 scallions
4 quarts water
1 pound soba (Japanese buckwheat noodles)
4 cups dashi made by dissolving 1 teaspoon instant dashi in 4 cups simmering water, or use 4 cups chicken stock
2 tablespoons dark soy sauce
1 1/2 tablespoons light soy sauce
1 tablespoon sugar
1 tablespoon mirin (rice wine)
Salt to taste
1 pound boned, skinned chicken breast, cut in 3/4-inch squares
Ground sansho pepper or a mixture of cayenne and black pepper to taste

Steps:

Trim roots and outside leaves from scallions, halve or quarter them lengthwise, then cut them in 2-inch lengths. Set aside.
Bring the water to a boil and add noodles and boil until they are just tender, 6 to 8 minutes. Drain and rinse them well under cold running water to remove surface starch.
In a separate saucepan, heat the dashi or stock to a simmer. Add soy sauces, sugar, rice wine and salt. Simmer 5 minutes. Add chicken pieces and simmer about 10 minutes, skimming off any foam. Add scallions and cook 1 minute longer.
Reheat noodles by placing them in a sieve and immersing them in a pot of boiling water for 1 minute. Drain and divide the noodles among four deep bowls. Reheat broth and ladle it with the chicken and scallions over the noodles. Serve at once with pepper on the side.