Combo Recipe: Yamagata-Style Cold Chicken Soba & 'Devil' Onigiri
ID: a0eb8d93...
A recipe that easily recreates the Yamagata specialty 'cold chicken soba' using chicken thigh and a microwave. Also included is the savory 'Devil's Onigiri,' packed with tempura scraps and salted kelp, which pairs perfectly with the soba.
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🍳 Cooking Flow
Massage soy sauce and sugar into chicken thigh, microwave, let it cook through with residual heat, then thinly slice and chill. → Mix the flavorful chicken poaching liquid with chicken bouillon, bonito powder, and water to make a cold dipping sauce (tsuyu), then chill in the refrigerator. → Mix warm rice with salted kelp, tempura scraps, green onions, tsuyu, and ground sesame seeds, then form into rice balls using a mold. → Boil thick-cut soba noodles, drain, and firm them up thoroughly in cold water and ice water, squeezing out excess moisture. → Place the soba in the dipping sauce, top with chilled chicken, green onions, shichimi, and wasabi, and serve with the onigiri.
Cooking Steps
Brief Cooking Order
Massage soy sauce and sugar into chicken thigh, microwave, let it cook through with residual heat, then thinly slice and chill. → Mix the flavorful chicken poaching liquid with chicken bouillon, bonito powder, and water to make a cold dipping sauce (tsuyu), then chill in the refrigerator. → Mix warm rice with salted kelp, tempura scraps, green onions, tsuyu, and ground sesame seeds, then form into rice balls using a mold. → Boil thick-cut soba noodles, drain, and firm them up thoroughly in cold water and ice water, squeezing out excess moisture. → Place the soba in the dipping sauce, top with chilled chicken, green onions, shichimi, and wasabi, and serve with the onigiri.
Introduction
A recipe that easily recreates the Yamagata specialty 'cold chicken soba' using chicken thigh and a microwave. Also included is the savory 'Devil's Onigiri,' packed with tempura scraps and salted kelp, which pairs perfectly with the soba.
Step 1
[Yamagata Cold Chicken Soba] Cut the chicken thigh into bite-sized pieces and place in a heat-resistant container.
Step 2
[Yamagata Cold Chicken Soba] Add soy sauce (3 tbsp) and sugar (2 tsp) to the container and massage well into the chicken.
Step 3
[Yamagata Cold Chicken Soba] Cover the container (with a lid or plastic wrap) and microwave at 600W for 3 minutes and 30 seconds. Once done, let it sit for 3-5 minutes without opening, using residual heat to finish cooking.
Step 4
[Yamagata Cold Chicken Soba] Prepare two serving bowls. In each, combine half the amounts of chicken bouillon (1 tsp total), bonito powder (3g total), and water (200ml total) and stir well.
Step 5
[Yamagata Cold Chicken Soba] Remove the cooked chicken. Add the residual chicken juices from the container into the serving bowls (half each), stir, and chill in the refrigerator.
Ingredients List
Important Notes
Cooking the chicken in the microwave and letting it sit (for 3-5 minutes) uses residual heat to ensure the meat stays moist and tender instead of drying out. 🔥
Adding ground sesame seeds to the onigiri helps absorb excess moisture from the seasonings, preventing the rice balls from becoming soggy or falling apart. 💡
Chilling the soba in ice water gives it a nice chew (koshi), which works well for noodles with a higher wheat flour content (like the Shinshu soba used here). Avoid this for 100% buckwheat (juwari) noodles as they may become too hard. ⚠️
The secret to elevating the flavor is to keep the dipping sauce and the topping chicken thoroughly chilled in the refrigerator or freezer until you are ready to eat. ⏱️
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