Tororo Soba with Grilled Chicken

Ingredients

• 200g (7 oz) soba noodles 200g (7 oz) soba noodles
• 1 large yam 1 large yam
• 2 boneless, skinless chicken breasts 2 boneless, skinless chicken breasts
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 green onion, thinly sliced 1 green onion, thinly sliced
• 1 sheet of nori seaweed, cut into thin strips 1 sheet of nori seaweed, cut into thin strips
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 28g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Cook the soba noodles according to the package instructions. Drain and rinse with cold water to remove excess starch. Set aside.
2. 2.
   Peel the yam and grate it using a fine grater. Set aside.
3. 3.
   In a small bowl, mix together the soy sauce and mirin. Marinate the chicken breasts in this mixture for 15 minutes.
4. 4.
   Heat the vegetable oil in a grill pan or skillet over medium-high heat. Grill the chicken breasts for 6-8 minutes per side, or until cooked through. Remove from heat and let them rest for a few minutes before slicing into thin strips.
5. 5.
   Divide the soba noodles into serving bowls. Top each bowl with a generous amount of grated yam (tororo) and the grilled chicken slices.
6. 6.
   Garnish with sliced green onions, nori seaweed strips, and sesame seeds.
7. 7.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Soba noodles — Cook the soba noodles according to the package instructions, but be careful not to overcook them as they can become mushy. Rinse them with cold water after cooking to stop the cooking process and remove excess starch.
• Yam — Choose a large yam with a smooth skin. Peel the yam just before grating to prevent discoloration. Use a fine grater to achieve a silky texture for the tororo.
• Chicken breasts — Marinating the chicken breasts in soy sauce and mirin adds flavor and helps to tenderize the meat. Make sure to let the chicken rest after grilling to allow the juices to redistribute before slicing.

Tips & Tricks

• For added crunch, sprinkle some tempura flakes or crushed roasted peanuts on top of the dish.
• If you prefer a spicier kick, drizzle some chili oil or sprinkle shichimi togarashi (Japanese seven spice) over the tororo soba.
• Feel free to add other toppings such as sliced cucumber, pickled ginger, or soft-boiled eggs to customize the dish to your liking.
• If you can't find fresh yam, you can use frozen grated yam, which is available in some Asian grocery stores.
• To save time, you can use pre-cooked grilled chicken or leftover chicken from a previous meal.

Serving advice

Serve the Tororo Soba with Grilled Chicken in individual bowls, allowing each person to mix the tororo with the soba noodles and chicken. This dish is best enjoyed immediately after preparation to fully appreciate the textures and flavors.

Presentation advice

To enhance the presentation, arrange the sliced grilled chicken on top of the soba noodles and tororo, creating an appealing visual contrast. Garnish with a sprinkle of sesame seeds, sliced green onions, and nori seaweed strips for an added touch of color.