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Tsukeman style - Japanese curry soba noodles Recipe

Ingredients for people

  • Chicken breast(s) (150g) - skinless : 6 whole
  • Soba noodles : 450 g
  • Baby gem lettuce(s) : 2 whole
  • Cucumber(s) : 0.5 whole
  • Tomato(es) : 2 whole
  • Spring onion(s) : 4 whole
  • Enoki : 60 g
  • White radish(es) : 0.25 whole
  • Unsalted butter : 30 g
  • Curry powder : 10 g
  • Garam masala : 5 g
  • Rice flour : 20 g
  • Honey : 60 g
  • Chicken stock : 300 ml
  • Mirin : 20 ml
  • Soy sauce : 10 ml
  • Dashi : 5 g
  • Rice wine vinegar : 5 ml
  • Nori leave(s) : 2 whole
  • Sesame oil : 10 ml
Method
  • 1For noodles and chicken

    Bring a pot of water to the boil. Add the soba noodles and stir to loosen. cook until soft but still slightly springy. Drain and drizzle with sesame oil. reserve in a tray until needed.

    Combine half the Mirin, soya sauce and dashi stock, bring to boil. Then turn down to a simmer and place in the skinless chicken breast cover and poach until cooked through approx 12 - 15mins.



  • 2For sauce

    In a pan over low heat melt butter,then add curry powder, garam marsala, rice flour, stir to prevent any catching.

    Slowly add chicken stock, each time bring sauce back to boil ensuring everything is cooked through. Add in the honey to finish and the remaining mirin.
    Add chicken poaching liquid if you prefer a looser sauce.

  • 3For salad

    Separate baby gem leaves and enoki, wash dry and reserve
    Slice tomatoes into rings or half moons
    Slice cucumbers and spring onions
    Peel and julienne the mouli on mandolin,just cover with rice wine vinegar and water, combine Spring onions.
    Cut Nori sheets into equal squares

  • 4To Finish

    Remove Chicken breasts from the liquid and slice finely keeping the shape of the chicken

    Take a large plate and place coil of the warm soba noodles on one side and position the sliced chicken next to it.

    Remove and drain the Mouli and Spring onion, mix and place a pile next to noodles.

    Place one or two pieces of the prepared tomato, cucumber,baby gem leaf and enoki next to the mouli.

    Pour the hot thickened curry sauce onto the plate , place Nori sheet and enjoy.

Chef's tip

«Much of this can be prepared in advance as it can be eaten cold. Only the curry sauce needs to be hot to provide the hot cold contrast of the dish.»

Tsukeman -Also known as dipping noodles, cooked cooled buckwheat noodles, served with fresh crunchy vegetables, poached chicken and hot japanese style curry sauce to mix together and enjoy. Perfect anytime of the day or year.

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  • Preparation  15mins
  • Cooking time  20mins
  • Rest time  5mins

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