INGREDIENTS

INSTRUCTIONS

FOR THE SAUCE
Make the sauce: In a small saucepan combine 1/3 cup water, the soy
sauce, the mirin, the broth, the sake, the sugar, and a pinch of
salt, bring the liquid to a boil, and add the scallion greens. Chill
the sauce until it is cold.
On an oiled rack set about 4 inches over glowing coals or in an oiled
ridged grill pan heated over moderately high heat grill the chicken
breasts, seasoned with salt and pepper, for 8 minutes on each side, or
until they are cooked through. Transfer the chicken to a cutting
board and let it cool. In a kettle of boiling water boil the somen
for 3 minutes, or until they are al dente, drain them, and rinse them
under cold water until they are cold. Divide the noodles among 4
plates, forming bunches of the noodles by wrapping them around the
hand and overlapping them on each plate. Surround the noodles with
mounds of the carrot, the radish, the cucumber, and the snow peas.
Cut the chicken into thin slices and divide it among the plates,
fanning out the slices. Serve the noodles with the sauce for dipping
or pouring over them.
Serves 4.
Gourmet July 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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