Try the favorite Japanese chicken teriyaki recipe in a new way. Serve it atop cool cucumber strings and soba noodles.
INGREDIENTS
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons red cane vinegar
2 tablespoons sesame oil
black pepper, to taste
200 grams chicken, use skin-on chicken thigh fillets
1 large cucumber, skin left on, seeded, and cut into long, thin strips
200 grams soba (buckwheat noodles), cooked according to package directions
2 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons white sesame seeds, toasted, plus more to garnish
2 teaspoons black sesame seeds
2 tablespoons green onion, chopped
COOKING PROCEDURE
Make the chicken teriyaki: Combine brown sugar, soy sauce, oyster sauce, vinegar, and sesame oil in a bowl. Season with salt and pepper. Add chicken and marinate for at least 6 hours or overnight.
Remove chicken and set marinade aside. Heat a grill pan over medium heat. Add oil. Grill chicken, skin side down. Baste frequently with the marinade until chicken is dark brown and cooked through, about 4 to 5 minutes. Set aside to cool slightly.
Combine cucumber, noodles, soy sauce, sesame oil, and sesame seeds in a bowl. Portion noodles among plates.
Slice chicken into bite-sized strips. Lay on top of noodles. Sprinkle with green onions.