Noodles and Toppings
For the chicken oil, place the chicken fat and canola oil in a small saucepan over low-medium heat and cook for about 20 minutes until the chicken fat starts to brown. Increase the heat the high and add the spring onions. When the spring onions turn brown, drain the solids from the oil. Allow to cool.
For the shio tare place the kombu and dried shrimp in 1 cup of cold water and refrigerate overnight. Pour the water into a small saucepan and bring to a simmer, removing the kombu when the water starts to steam. Add the salt, sake and mirin and stir to dissolve the salt. Drain the solids from the liquid and stir the vinegar through the liquid. Allow to cool.
For the broth, place the kombu and chicken into 4 L of water and bring to a simmer, removing the kombu when the water starts to steam. Simmer at very low heat for about 1 hour, then add the mushrooms, carrot and onion and simmer for another 2 hours. Add the bonito flakes and turn off the heat. Allow to stand for 30 minutes then strain the soup.
For the chashu and chicken breast, tie the pieces of deboned thigh and drumstick together into a roulade with butcher’s twine, keeping the skin on the outside. Place the chicken roulade and breast into the barely simmering broth for 10 minutes for the breast and 15 minutes for the roulade. In a separate saucepan place the soy sauces, sake, mirin and sugar and bring to a simmer, stirring to dissolve the sugar. Reserve the breast, and place the roulade into a press-seal bag with the remaining chashu ingredients for the soy sauce mixture. Refrigerate the breast and chashu overnight.
Cook the noodles in plenty of boiling water as the packet directs, then drain well.
In a serving bowl place 1 tbsp each of the shio tare and the chicken oil. Add 1.5 cups of the broth and then add the noodles. Top with a few slices of chicken chashu, chicken breast and the remaining toppings.
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