Name: Chilled Chicken Dashi Somen
Cuisine: 和食
Ingredients: Somen noodles (desired servings); 1 chicken breast; Eggs (desired servings); 1/3 white scallion (white part); Green scallion tops, to taste; 1/3 pack daikon radish sprouts (kaiware); 2 pickled plums (umeboshi); Olive oil, a drizzle (for finishing); Black pepper, a pinch; Salt, a pinch (for finishing); [A] Water 700 ml; [A] Sake 100 ml; [A] Mirin 3 tbsp; [A] Light soy sauce 3 tbsp; [A] Kombu kelp 5g; [A] Salt, a pinch; [B] Salt, a pinch; [B] Vinegar 1 tsp; [B] Olive oil 1 tsp; [B] Wasabi 1/2 tsp

About "Chilled Chicken Dashi Somen"

This "two birds with one stone" recipe lets you simultaneously make a flavorful cold chicken dashi soup and tender chicken by simmering chicken breast starting from cold water. The shredded chicken is tossed with salt, vinegar, olive oil, and wasabi to make a "salted wasabi chicken" topping. It is served alongside easy soft-boiled onsen eggs (made simply by placing cold eggs into boiling water and turning off the heat), pickled plums (umeboshi), julienned scallions, and daikon radish sprouts. A final drizzle of black pepper and olive oil adds a deep, modern twist to this traditional Japanese dish.

Introduction to 【賛否両論】笠原将弘の料理のほそ道 →

Tips for Making "Chilled Chicken Dashi Somen"

Prep
- Peel the skin off the chicken breast by hand and add it to the pot to extract every bit of umami.
Heat control
- Start heating the chicken from cold water rather than boiling water to keep it moist. After boiling, simmer on low uncovered for 3 minutes, then cover and let cook in residual heat until cool.
Skimming
- Carefully skim off foam once it boils. Skimming thoroughly at the start prevents more from forming later.
Onsen eggs
- Gently lower cold eggs straight from the fridge into boiling water using a ladle, immediately turn off the heat, cover, and let sit for 10–12 minutes for foolproof onsen eggs.
Garnish prep
- Remove the core of the scallion and slice diagonally into thin strips to create fluffy julienned scallions. Soak in water to make them crisp.
Chicken prep
- Shred the cooled chicken into large pieces and toss with salt, vinegar, olive oil, and wasabi. You can substitute yuzu kosho or mustard for the wasabi.
Dashi prep
- Strain the broth through a paper-towel-lined strainer to remove fat and foam. Season slightly strongly with salt, then chill thoroughly in the fridge.
Chilling noodles
- Rub boiled somen under running water to remove starch and heat, then chill in ice water. Chilling in two steps prevents the ice from melting too quickly.

Ingredients for "Chilled Chicken Dashi Somen"

20 items

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Somennoodles (desired servings)
1chicken breast
Eggs(desired servings)
1/3white scallion (white part)
Greenscallion tops, to taste
1/3pack daikon radish sprouts (kaiware)
2pickled plums (umeboshi)
Oliveoil, a drizzle (for finishing)
Blackpepper, a pinch
Salt,a pinch (for finishing)
[A]Water 700 ml
[A]Sake 100 ml
[A]Mirin 3 tbsp
[A]Light soy sauce 3 tbsp
[A]Kombu kelp 5g
[A]Salt, a pinch
[B]Salt, a pinch
[B]Vinegar 1 tsp
[B]Olive oil 1 tsp
[B]Wasabi 1/2 tsp

How to Make "Chilled Chicken Dashi Somen"

1
In a pot, combine and mix ingredients A (700 ml water, 100 ml sake, 3 tbsp mirin, 3 tbsp light soy sauce, 5g kombu kelp, and a pinch of salt).
2
Remove the skin from the chicken breast by hand, and place both the chicken and the skin into the pot. Add the green scallion tops and place over heat (the key is to start heating from cold water).
3
Once it comes to a boil, carefully skim off any foam. Reduce the heat to low and simmer uncovered for 3 minutes, maintaining a gentle, quiet simmer.
4
After 3 minutes, turn off the heat, cover with a lid, and let it sit until it cools to room temperature, allowing the residual heat to cook the chicken through.
5
In a separate pot, bring a generous amount of water to a rolling boil. Gently lower cold eggs straight from the fridge into the water using a ladle, immediately turn off the heat, cover, and let sit for 10 to 12 minutes. Once done, transfer them to cold water to complete the onsen eggs.
6
Make a longitudinal cut in 1/3 of a white scallion to remove the core, then slice it diagonally into paper-thin strips to make julienned scallions. Soak in water to make them crisp.
7
Cut off the roots of the daikon radish sprouts and cut them into thirds. Remove the pits from the pickled plums and reshape them back into their original round shapes.
8
Remove the chicken breast (now cooled to room temperature) from the pot and shred it into large pieces by hand. Add ingredients B (a pinch of salt, 1 tsp vinegar, 1 tsp olive oil, and 1/2 tsp wasabi) and toss well.
9
Strain the remaining broth through a paper-towel-lined strainer to remove fat and impurities. Taste and adjust with salt (about 1/2 tsp) to make the flavor slightly strong, then chill thoroughly in the refrigerator.
10
Boil the somen noodles in plenty of water for about 2 and a half minutes. Once cooked, drain in a colander and rub them thoroughly under running water to remove starch and heat. Transfer to ice water to chill quickly, then drain thoroughly.
11
Place the somen in bowls and top with the salted wasabi chicken, pickled plums, onsen eggs, julienned scallions, and daikon radish sprouts. Pour the chilled chicken dashi broth over, and finish with a pinch of black pepper and a drizzle of olive oil.

Detailed Commentary on "Chilled Chicken Dashi Somen"

* Content organized by topics from the video.

Opening Talk: Passionate About 'G-Men 75'

Chef Kasahara's slip of the tongue, calling the dish "Somen 75," prompts him to passionately reminisce about the classic Showa-era detective drama "G-Men '75." He recreates the famous opening scene where detectives walk abreast down a runway-like road, humming the iconic theme song to the amusement of the crew. He shares a nostalgic childhood memory of trying to recreate this walk on a real road, only to be honked at by a car and forced to run away—a story that resonates warmly with the Showa generation.

Making the Broth to Extract Chicken Umami

In this second installment of the somen special, Chef Kasahara introduces "Chilled Chicken Dashi Somen," packed with rich chicken flavor. To create the delicious base broth, he first peels the skin off a chicken breast by hand. In a pot, he combines 700 ml water, 100 ml sake, 3 tbsp mirin, 3 tbsp light soy sauce, 5g kombu kelp, and a pinch of salt. He adds the skinless chicken breast along with the peeled skin to extract maximum flavor. After adding the green scallion tops, he heats the pot. The chef's key professional tip for keeping the chicken tender while extracting a flavorful broth is to heat it gradually from cold water rather than dropping it into boiling water.

Foolproof Hack for Perfect Onsen Eggs

The chef shares a foolproof professional hack for making perfect onsen eggs at home. First, bring a generous amount of water to a rolling boil in a pot, ensuring there is enough water to completely submerge the eggs. Use cold eggs straight from the refrigerator. Once the water boils, gently lower the eggs into the pot using a ladle to prevent the shells from cracking. Immediately turn off the heat and cover the pot with a lid. Simply let it sit for 10 to 12 minutes, and you will get perfectly soft-boiled onsen eggs.

Skimming Impurities and Gentle Residual Cooking

As the pot with the chicken comes to a boil, skim off any rising foam carefully with a ladle. Skimming thoroughly at the beginning prevents more foam from forming later. Once boiling, immediately reduce the heat to low and simmer uncovered for 3 minutes. Maintaining a gentle, quiet simmer is the secret to keeping the soup clear and delicious. After 3 minutes, turn off the heat, cover with a lid, and let it cool to room temperature. Allowing the chicken to cook slowly through residual heat ensures the breast meat remains incredibly moist and tender without drying out.

Prepping Garnishes for Beautiful Plating

While the chicken cools, prepare the toppings for the somen. Make a single lengthwise cut in 1/3 of a white scallion, remove the inner core, and slice it diagonally into paper-thin strips. Slicing diagonally cuts across the fibers, allowing the scallions to curl up beautifully and fluffily when plated. Soak the sliced scallions in water to make them crisp. Cut 1/3 pack of daikon radish sprouts into thirds so they are easy to eat with the noodles. Remove the pits from 2 pickled plums with chopsticks and reshape them into their original round shapes for an attractive presentation.

Salted Wasabi Chicken and Broth Adjustment

Shred the room-temperature chicken breast into large pieces by hand. (If substituting with chicken tenderloins, they cook faster, so turn off the heat as soon as it boils and let residual heat do the work.) Toss the shredded chicken with a pinch of salt, 1 tsp vinegar, 1 tsp olive oil, and 1/2 tsp wasabi to make "salted wasabi chicken." You can substitute yuzu kosho or mustard for the wasabi, or omit the spice entirely for children. Strain the chicken broth through a paper-towel-lined strainer to remove excess fat and foam. Taste and adjust with about 1/2 tsp of salt for a slightly stronger flavor, then chill thoroughly in the refrigerator.

Two-Step Chilling and Refreshing Plating

Bring a generous amount of water to a boil, untie the somen noodles, scatter them into the pot, and cook for 2 and a half minutes. Drain them in a colander and rub them thoroughly under running tap water to remove starch and cool them down. Adding ice from the start is inefficient because the heat melts the ice instantly. The key is to cool them with tap water first, then add ice at the end to chill them rapidly. Drain the well-chilled somen thoroughly, arrange in bowls, and beautifully top with the salted wasabi chicken, pickled plums, onsen eggs, julienned scallions, and daikon radish sprouts. Pour the cold chicken dashi over, and finish with a sprinkle of black pepper and a drizzle of olive oil.

Tasting the Refreshing Salt Dashi Somen

Upon tasting the completed somen, the crew raves about the soup, calling it "the ultimate refreshing salt-based dipping sauce" packed with concentrated chicken umami. The tender chicken pairs perfectly with the somen, and breaking apart the pickled plum halfway through adds a delightful acidity that keeps you wanting more. Chef Kasahara happily sips his drink, saying, "This broth is completely drinkable, and it makes a great beer snack." The tasting session is filled with lively banter, including the chef teasing staff member Ryo-kun about his round haircut looking like "Warsman," and a clever pun calling the process of making both delicious boiled chicken and exquisite soup "killing two birds (chickens) with one stone."

About 【賛否両論】笠原将弘の料理のほそ道

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