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Tori Nanban Soba (Soba with Chicken and Leek)
Serves 2 · About 25 min
Browned Japanese leek and chicken thigh simmered in hot soba broth and poured over soba.
① Cut the leek and chicken→② Brown the leek→③ Simmer the chicken in the broth→④ Boil the soba→⑤ Wash, reheat and serve
What to buy
Meat
Vegetables
Noodles
Seasonings & dry goods
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How to make it
1
Cut the leek and chicken
- On a cutting board, cut the leek into 4 cm lengths (cut it first)
- Cut the chicken into pieces about 2 cm square (a bit smaller than bite-size)
- After cutting raw meat, wash the cutting board and knife with dish soap
How to tell it's doneThe leek and chicken are cut and set out on separate plates.
2
Brown the leek
- Heat 1 tsp vegetable oil in a frying pan over medium heat
- Lay in the leek and cook, rolling it with chopsticks now and then
- When browned, take it out onto a plate
How to tell it's doneThe leek has dark brown grill marks and is a little soft.
3
Simmer the chicken in the broth
- Put 600 ml water, 1 1/2 tsp dashi granules, 3 tbsp soy sauce and 3 tbsp mirin in a pot and bring to a boil over medium heat
- Add the chicken, and skim off the brownish foam (scum) that comes up with a ladle and throw it away
- Turn to medium-low heat and simmer about 6 minutes
- Put back the leek from step 2 and simmer 1 minute, then turn to low heat and keep it warm
How to tell it's doneTake out the biggest piece of chicken and cut it: no pink inside.
Be carefulTaste it, and if too salty, add water 50 ml at a time.
4
Boil the soba
- Bring plenty of water (about 2 L) to a boil in a large pot
- Add the soba while spreading it out loosely, and right away stir it widely with chopsticks so it does not stick
- Boil for the time written on the package (usually 4–5 minutes)
- When the time is up, take out 1 noodle and taste it
How to tell it's doneThe noodle you tasted has no hard center.
Be carefulIf the water foams up and looks like it will boil over, turn the heat down a little. Soba water boils over easily, so do not leave the pot while it is boiling.
5
Wash, reheat and serve
- Drain the soba in a colander. Do not throw away the cooking water; keep it on the heat
- Wash the soba under running water, rubbing it with your hands, to wash off the slimy surface (it is hot, so pour water on it first before touching)
- Keeping the soba in the colander, dip it in the hot cooking water for 10 seconds to reheat, then drain
- Put half of the soba in each large bowl, and pour half of the broth from step 3 with the chicken and leek over each. If you like, sprinkle with shichimi
ReadyThe chicken and browned leek are on top, and it is steaming.
Be carefulWhen putting the colander into the hot water and lifting it out, move slowly so the water does not splash. Be careful not to burn yourself.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The chicken is toughIt was simmered too long. Next time, turn to low heat as soon as there is no pink inside.
The leek does not brownYou rolled it too soon. Next time, cook each side about 1 minute without moving it.
The soba is not coldYou forgot the 10-second reheat. Heat the broth until hot before pouring it over.
The sauce is saltyAdd water 50 ml at a time and heat again.
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