Tori Namban Soba

 

 Second day on "under 1400 calories diet".  I chose Soba for my dinner and thought of having something more unique than simple Zaru Soba.  Usually duck is used for this version of Soba (it's called Kamo Namban Soba) but chicken is more accessible and I personally prefer the taste of Tori(chicken).  Also, it's supposed to be warm soup Soba but I made it in dipping style just because I like the firm cold noodles.  If you are making in traditional way, double the amount of Dashi for the below recipe and serve Soba already in the soup.    

I don't have Soba without Shichimi chili mix.  Shichimi literaly means "seven flavors" in Japanese and it consists of ground chili pepper, chili powder, black sesame seeds, hemp seeds(!), poppy seeds(!), dried mandarin peel, nori.  It gives pungency and add a great fresh aroma to plain Soba/Udon soup.  Don't forget to put it in your shopping cart when you find one in Asian stores, it can be used for many more Japanese dishes!   

-Mar. 13 grocery shopping € 5.55/ € 147.82 left  

Ingredients (2 servings)
200g/7oz Soba
300g/10.5oz chicken thigh
4-5 stalks of spring onions
450ml/15oz Dashi (*double the amount if you're making warm soup style)
4 tbsp. soy sauce
2 tsp. sugar
2 tsp. Mirin

Shichimi chili powder to sprinkle

Directions
1. Cut spring onions into 5cm/2" length, chicken into bite size.
2. In a skillet heat 2 tbsp. vegetable oil and grill spring onions and chicken until slightly browned.  Take them out and set aside.
3. In a small pot, combine Dashi*, soy sauce, sugar and Mirin and heat (don't boil).  Put chicken and spring onions. 
4. Meanwhile, cook Soba with a plenty of water as the package indicates.  When it's done, drain and cool immediately under cold running water.  Drain.
5. Serve soup in a bowl and Soba in a plate.  
*I used instant Dashi powder dissolved in warm water.