Ingredients
- 1½ cups dashi
- ½ cup mirin
- 5 tbsp soy sauce
- 800mL water
- 600g cooked The Bare Bird chicken thighs pulled apart
- 50mL sesame oil
- 1 tbsp roasted sesame seeds
- Salt
- 1 packet soba noodles, cooked according to the manufacturer’s instructions, then allow to chill
- 1 daikon, peeled & simmered in water until soft
- 2 tbsp Japanese pickles such as cucumber, eggplant or ginger
- 4 eggs, boiled for 6½ mins then chilled in iced water & peeled
- 8 nori sheets
- 200g enoki mushrooms
- 2 tbsp bonito flakes
- Asian soft herbs such as shiso (perilla), sesame leaves or coriander
Method
- Make the sauce by mixing dashi, mirin, soy sauce and water together. Chill the sauce well until required.
- Toss the cooked chicken with the sesame oil, sesame seeds and salt to taste.
- Assemble bowls by placing the cooked and chilled noodles in the bottom of the dish. Arrange all the other ingredients in the bowl and top with some chilled broth.