Tare-glazed chicken, noodles, and crisp vegetables meet for a flavorful, Japanese-inspired bowl.
# Components:
→ Chicken & Marinade
01 - 600g boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sake
04 - 1 tablespoon mirin
05 - 1 teaspoon grated fresh ginger
→ Tare Glaze
06 - 80ml soy sauce
07 - 60ml mirin
08 - 60ml sake
09 - 2 tablespoons brown sugar
10 - 1 clove garlic, minced
→ Pasta & Vegetables
11 - 320g dried spaghetti or udon noodles
12 - 1 cup snap peas, trimmed
13 - 1 cup carrots, julienned
14 - 2 spring onions, thinly sliced
15 - 1 tablespoon toasted sesame seeds
→ Garnish
16 - 1 sheet nori, cut into thin strips (optional)
17 - Shichimi togarashi (optional, for heat)
# Method:
01 - In a mixing bowl, combine chicken thighs with 2 tablespoons soy sauce, 1 tablespoon sake, 1 tablespoon mirin, and grated ginger. Allow to marinate for at least 15 minutes.
02 - In a small saucepan, combine 80ml soy sauce, 60ml mirin, 60ml sake, brown sugar, and minced garlic. Bring to a simmer over medium heat, stirring until sugar dissolves. Continue to simmer for 5 to 7 minutes, until the glaze has thickened. Set aside.
03 - Cook pasta according to package directions. During the final 2 minutes of cooking, add snap peas and carrots to the boiling water. Drain the pasta and vegetables thoroughly and set aside.
04 - Heat a grill pan or skillet over medium-high heat. Thread marinated chicken onto skewers (optional for authentic yakitori presentation), or cook directly in the pan. Grill for 4 to 5 minutes per side, until cooked through and lightly charred.
05 - Brush the chicken with the prepared tare glaze during the last minute of grilling, turning to ensure even coating. Reserve any extra glaze for serving.
06 - Toss the cooked noodles and vegetables with a small amount of the tare glaze to coat. Divide the noodle and vegetable mixture among serving bowls.
07 - Top the noodle base with the glazed chicken, sliced spring onions, toasted sesame seeds, and optional nori strips or shichimi togarashi. Drizzle with any remaining tare glaze. Serve immediately.
