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Teriyaki Soba

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Teriyaki Soba

Serves : 4

Ingredients :

12 ounces soba (buckwheat noodles)
11/2 teaspoons sesame oil
10 ounces turkey (or chicken) breast
12 small whole scallions
2 tablespoons vegetable oil
1 cup teriyaki sauce, homemade (recipe follow) or bottled
shichimi (Japanese pepper condiment)

Teriyaki Sauce :
1/3 cup sake (Japanese rice wine)
1/2 cup tamari or light soy sauce
1 tablespoon mirin ( Japanese sweet rice wine)
2 tablespoons fine sugar

Method :

If you were preparing the teriyaki sauce, combine the sauce ingredients in a small bowl.
Bring 1 quart of water to a boil, add the noodles, and return the water to a boil. Add 1 cup of cold water, then again return the water to a boil, reduce heat slightly, and simmer until the noodles are barely tender. Test them frequently after 21/2 minutes. Pour into a colander to drain, sprinkle with sesame oil, and set aside.
Cut the turkey or chicken into thin slices and then into shreds. Trim the scallions and cut into 2 inch pieces. Heat the oil in a skillet over high heat. Fry the chicken shreds until done, 11/2 minutes. Remove.
Fry the scallions for 1 minute. Add the teriyaki sauce and cook until the scallions are glazed and tender. Add the chicken and glaze with the sauce.
Bring a large kettle of water to a boil. Pour over the noodles in a strainer to reheat. Divide the noodles among four appetizer plates or small lacquered wooden trays. Arrange the chicken and scallions over the noodles and sprinkle sparingly with shichimi. Serve.

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