Japanese Buckwheat Noodles with Chicken (Torinanban) recipe
ingredients
550 g buckwheat noodles
250 g strips of cooked chicken
100 ml soy sauce
250 g spinach
50 ml mirin
10 sliced spring onions
100 ml hot second soup stock
seven-flavour spice or grated root ginger
250 g strips of cooked chicken
100 ml soy sauce
250 g spinach
50 ml mirin
10 sliced spring onions
100 ml hot second soup stock
seven-flavour spice or grated root ginger
method
1. Boil 550 g buckwheat noodles, drain well and divide into 10 bowls.
2. Marinate 250 g strips of cooked chicken in 100 ml soy sauce.
3. Boil 250 g spinach, drain, then refresh and squeeze out excess water, place onto a cloth, roll Swiss-roll fashion and cut into 1/2 cm slices.
4. Simmer the strips of chicken for a few minutes in the marinade, together with 50 ml mirin and 10 sliced spring onions, then place the slices of spinach on top of the noodles in the bowls.
5. Fill with the hot marinade combined with 100 ml hot second soup stock and serve accompanied by a dish of seven-flavour spice or grated root ginger.
2. Marinate 250 g strips of cooked chicken in 100 ml soy sauce.
3. Boil 250 g spinach, drain, then refresh and squeeze out excess water, place onto a cloth, roll Swiss-roll fashion and cut into 1/2 cm slices.
4. Simmer the strips of chicken for a few minutes in the marinade, together with 50 ml mirin and 10 sliced spring onions, then place the slices of spinach on top of the noodles in the bowls.
5. Fill with the hot marinade combined with 100 ml hot second soup stock and serve accompanied by a dish of seven-flavour spice or grated root ginger.
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