To cook the chicken, fill a medium size pot with water, bring to a boil. Add the chicken and cook for 2 to 3 minutes over medium heat. Drain, set aside.
To blanch the carrot and snow peas, fill a small size pot with water and salt, and bring to a boil. Blanch the vegetables separately, using the same boiling water. Start with the carrots and blanch for a 1 minute. Remove the carrots from the pot and plunge into a bowl of cold water. Drain and set aside. Next, blanch the snow peas in the boiling water for 30 seconds Set aside.
To make the soup, combine water and Yagicho Mentsuyu in a large size pot and bring the soup to a simmer over low heat.
While the soup is heating, boil the noodles in a separate large size pot. Follow manufacturer’s direction for cooking time. Drain and set aside.
To serve the hot noodle soup, arrange a couple bite size pieces of chicken, carrot, and snow peas in the individual noodle bowls.
Pour the hot soup into the soup bowls. Garnish with lemon peel, ginger and generous amounts of scallions. Spice the noodles up with Shichimi pepper, if you like. Serve immediately.
|Chicken, with skin on||2 boneless thighs|
|carrot ( peeled and sliced crosswise )||1|
|snowpeas ( trimmed and hard string removed)||8|
|water||5 cups (1200 Ml)|
|Yagicho Mentsuyu Sauce, or more to taste||11/3 cups (300 Ml)|
|dried Somen Noodles||400 grams|
|scallions ( thinly chopped, crosswise )||4|
|lemon peel, julienned||1 tbsp|
|Shichimi Pepper (optional)|
Braised Pork Mille-Feuille
After pork is braised with dashi stock, its natural umami flavor increases. It is perfect with not only rice but wine, beer, sake etc.
Rice Balls of Mochi-Gome Glutinous Rice with Shiitake and Scallops
This specially cooked rice is filled with umami flavor of dried scallops and shiitake dried mushrooms. Shape the rice into a ball without wrapping the bamboo leaves. They are perfect for a party or boxed lunch.
Tai Chazuke, Rice Dashi Soup with Sea Bream
Sashimi, fresh raw sea bream or other white fish meat is used.
Cream Cheese with Katsuo Kezuribushi Shaved Dried Bonito Flakes
This is a Japanese-style quick-fix dish. Sprinkle katsuo kezuribushi shaved dried bonito flakes over cream cheese.
Japanese-style Kanten-yose Aspic with Dashi and Vegetable
This kanten-yose aspic can be served as a Japanese-style appetizer or salad.
Kanten agar is a traditional Japanese dried food. It is made from tengusa seaweed and easy to cook.
Unlike animal-base gelatin, kanten agar is seaweed-base, so it is very healthy. It can be used for fruit jelly.
Miso Soup with Wakame Seaweed, Negi Japanese Long Onion and Dashi from Niboshi Dried Baby Sardines
You can make dashi with distinct flavor from niboshi dried baby sardines, so it is very suitable for miso soup and simmered dishes with thick sauce. Niboshi are inexpensive compared to katsuobushi. Before using them, toast in a frying pan without oil until smelling savory to remove a fishy smell.
Tai and Yuzu Goma Salad, Salad with Sea Bream and Aromatic Citron and Sesame Seeds
Make fresh salad with raw sea bream or the white fish meat and your favorite vegetable. This Japanese-style salad has yuzu citrus aroma. It goes well with bread as well as rice. It is wonderful with wine or beer.
Handa Somen Fine Noodles
Handa somen dried fine noodles are produced by farmers only during the slack season on the farm and the coldest period in winter at Handa-cho, Tokushima Prefecture in the Province of Shikoku. Handa-cho is located in a mountainous district. Handa somen fine noodles have strong koshi elasticity, for the clear stream of Yoshino-gawa River and the cold weather in winter give the good circumstance to make the somen noodles.
Jelly Soup Stock
Chicken Noodle Soup with Scallions and Ginger
This is a noodle soup, made with a rich dashi stock. Somen noodles is a very popular noodle that is eaten cold in the summertime but it is also very nice in a hot broth.
Pork Belly Noodle Soup with Scallions and Ginger
This is a noodle soup, made with a rich dashi stock, pork belly and vegetables. Somen is very popular noodle that is enjoyed cold in the summertime but it is also very nice in a hot broth.