Sunday, 16 March 2014

Recipe: Teriyaki Chicken Soba

A simple teriyaki chicken soba without egg

Since years ago, one of favourite cuisine is Japanese and I always love ordering udon or soba noodles partly because of the hot broth. Hot food is always more comforting. As usual, I would attempt to recreate my favourite restaurant dishes. So, I attempted to make a simple teriyaki chicken soba and it is surprisingly quite good.

Here’s the recipe:

Teriyaki Chicken Soba (serves 3)


Teriyaki Chicken:
400 g      boneless chicken thigh (cubed)
50 g        fresh shiitake mushroom
1             onion
1 stalk    spring onion
4 tbsp     teriyaki sauce
1 tbsp     sweet soya sauce (kicap manis)
1/2 tsp   sugar
1 tbsp     sesame oil

180 g      soba noodles (3 bundles) – replaceable with udon
1 tbsp     vegetable oil

9 tbsp     noodle soup stock
750 ml    water
3              eggs
6              seafood/crab sticks

Lea Perrins sauce
Japanese chilli powder


1. Marinade the boneless chicken thigh with all the teriyaki sauce and sugar for at least 1 hour.
TIP: Marinade overnight if possible.

Marinated chicken thigh
Although it states Yakitori sauce on the translated label, I used this as the teriyaki marinade.

2. Cut the onion and shiitake mushrooms into slices. Cut the spring onion into slices of 3-4cm and cut some thinly for garnishing.

Ingredients for teriyaki chicken

3. Heat up a pan over high heat. Add the sesame oil and then the onion when the oil is hot. Stir fry until slightly translucent. Add the sliced shiitake mushrooms and spring onion and continue to stir fry for about 1 minute.

4. Add the marinated chicken thigh and stir fry. Lower the heat and stir fry for 1-2 minutes. Let the chicken cook over low heat until fully cooked. Set aside.

Sizzling teriyaki chicken

5. Put a pot of water to boil. Add 1 tbsp of vegetable oil. When the water is boiling, add the soba noodles. Cook until the noodles are soft. Strain the noodles and pass through cold water.

6. While cooking the soba, in a separate stove, boil 3 eggs.

7. Bring 750 ml of water to boil and add the soup stock. Rinsed the dried seaweed and add into the soup. Add the seafood stick into the soup. Let the soup boil for a few minutes and turn off the heat.
TIP: Any soup stock which states for udon or soba can be used. I would prefer using Dashi stock but I couldn’t find any.

The soup stock I used - not an authentic Japanese one but it taste similar to the soya sauce based broth in restaurants

Dried seaweed from Korea for the soup - couldn't find this in the Japanese section, so I had to resort to using the Korean version

7. To assemble, put the soba in the bowl and add the teriyaki chicken on top of the noodles. Pour in the soup with seaweed and seafood stick. Half the egg and add them at the side. Garnish with some chopped spring onion, japanese chilli pepper and; a drop of Lea Perrins sauce on the egg yolk.

Soba noodles topped with teriyaki chicken

Teriyaki chicken soba for one

The teriyaki chicken could also be served as teriyaki chicken don with white rice. For teriyaki chicken don, add some sesame seeds and spring onion as garnishing. 


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