This “Chicken Tender & Cucumber Cold Soba with Black Sesame” is a refreshing and satisfying dish, perfect for warmer weather. Featuring shredded poached chicken tenderloin and crisp cucumber slices generously dressed in a tangy, nutty sauce made from black sesame paste, straight dashi-based soba, rice vinegar, sesame oil, and a hint of wasabi for zing, it brings bold flavor and contrasting textures to the table. Light yet filling, this Japanese-style dish strikes an ideal balance between refreshment and richness — exactly the kind of meal you’d crave on a hot spring or summer day. Simple to prepare in about 20 minutes (plus a brief tempering rest), it delivers a sophisticated spin on cold noodles that’s both elegant and homey.
Ingredients
2 packs boiled soba noodles
100g sasami chicken breast
1 cucumber
10cm naganegi green onion
(A) 1/3 kosaji salt
(A) 1/3 kosaji sugar
(B) 3 1/2 kosaji black sesame seeds
(B) 5 osaji mentsuyu (straight type)
(B) 1 osaji vinegar
(B) 1 osaji seasame seed oil
(B) 1 kosaji grated wasabi
salt
Steps
- Rub chicken breast with salt and sugar and let sit at room temperature for about 10 minutes.
- Prepare (B).
- Boil 1 liter of water, add chicken breast, cover, turn off the heat and leave to cook for about 10 minutes.
- Slice cucumber into diagonal pieces, and then cut each piece into thin strips.
- Mince green onion.
- Mix cucumber and green onion pieces in a bowl.
- Remove the chicken breast from the water and once it has cooled, remove the tendons and shred into small pieces.
- Boil plenty of water in a pot and boil the soba noodles per the directions. Rinse under running water, cool in ice water, drain in a colander and squeeze out the excess water.
- Add the soba noodles to the bowl and mix with the seasonings. Add the vegetables and the chicken filet, mix, and serve.
Tamagawa Salad 