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.
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.
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
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.
«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.