Torigara Shoyu Recipe
shoyu tare, chicken broth, chicken breast chashu, chi-yu, sansho oil, garlic chip, spinach, leeks, nori, thin noodle
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Ingredients
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Torigara Shoyu Ingredients
Method
Preparation Instructions
- 1
Make the Chicken Broth
In a large pot, bring the chicken broth to a simmer over medium heat.
- 2
Prepare the Chicken Breast Chashu
Poach the chicken breast in the simmering broth for about 15-20 minutes, until fully cooked. Remove and let cool, then slice thinly.
- 3
Cook the Noodles
In a separate pot, bring water to a boil and cook thin noodles according to package instructions. Drain and set aside.
- 4
Prepare the Spinach and Leeks
Blanch the spinach in boiling water for 1-2 minutes, then drain and set aside. Sauté the leeks in chi-yu until softened.
- 5
Combine the Ingredients
In a bowl, add cooked noodles, pour over the chicken broth, and top with chicken chashu, spinach, sautéed leeks, garlic chips, a drizzle of sansho oil, and nori sheets.
- 6
Serve
Serve hot, garnished with additional garlic chips and sansho oil as desired.