Was in Hong Kong recently and found an inspiring book: Japanese Soul Cooking from Tadashi Ono & Harris Salat.
Saw a very nice recipe, Kamo Nanban Soba. The problem is that my boyfriend does not like duck so much, so I did my own version.
Chicken with skin (I took 2 thighs which I deboned).
0,35 liter Dashi Stock (I used some instant Dashi)
50 ml of Kaeshi ( mix 2 cups of Soya sauce, 1/2 of Mirin and 3 spoon of sugar for 600 ml)
1.5 spoon of Mirin
1 spring onion (just use the white part only)
2 portions of deep frozen fresh sobas
1 teaspoon wasabi
2 shitake mushrooms
4 mini corns
In a pot put the dash, the kaeshi, the miring and the mushrooms. Bring it to boil.
In the meantime in a skillet with some oil fry the seasoned chicken (salt, pepper and some shichimi togarashi) on the skin part. I let it go for around 7 minutes.
Turn around and let go for another couple of minutes. Take it out of the skillet and add the spring onions cut in 3 cm long parts and the mini corns. Let them get golden on each side and take of the fire.
Put the noodle in the soup stock.
In 2 bowl add the noodles, the soup stock and neatly place all the ingredients. The chicken need to be cut in slices as well.
When everything is in place add the wasabi and some shichimi togarashi. Enjoy!