Chicken Curry Soba Noodles

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Chicken thigh		1
Sesame oil		1 tsp
Soy sauce		1 tsp
Salt & pepper		a little
Potato starch (or cornflour)		1 tsp (or 2 tsp)
Carrot		5cm
Onion		1/2
Sesame oil		1 tsp
Hot water		400ml
Dashi stock granules		1 tsp
Sake		1 tbsp
Mirin		1 tbsp
Salt		1/2 tsp
Java curry cube		1
Potatoes (medium)		2
Mushrooms		3
Spring onions		2
Ginger		1 thumb

Method

Cook

20min

Slice the carrot into thin strips and cut the potatoes and mushrooms into thin slices. Chop the ginger as finely as possible.

Cut the chicken into bitesize pieces and season lightly with the salt & pepper. Put in a bowl with the sesame oil, soy sauce and potato starch and rub well in by hand. Fry the chicken in a frying pan with the sesame oil.

When chicken is nicely browned, mix in all the vegetables except the mushrooms.

When the vegetables are soft, add the hot water and dashi stock granules. Add the mushrooms, spring onions, sake, mirin and salt and boil on high heat.

When the soup has reduced to 2/3 or so, turn the heat down to low and add the curry roux cube, dissolving it completely. Simmer for 3 minutes.

Boil soba (buckwheat) noodles and drain them. Put into a bowl and pour over the curry sauce from Step 5 on top, your curry soba is ready.

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