Tori Soba

Using a chef's knife and cutting board, slice the chicken thighs into uniform bite-sized pieces and finely slice the green onions on a diagonal. Set the green onions aside for garnish.

In a medium saucepan, combine the dashi stock, soy sauce, mirin, sake, and sugar. Place over medium heat and bring the mixture to a gentle simmer.

Carefully add the bite-sized chicken pieces to the simmering broth. Poach gently until the chicken is tender, completely opaque throughout, and reaches an internal temperature of 74C/165F. Use a spoon or small strainer to skim off and discard any grayish foam that rises to the surface.

While the chicken is cooking, bring a separate large pot of water to a rolling boil. Add the dried soba noodles and cook according to the package instructions, typically 4 to 5 minutes. Drain immediately into a strainer and rinse vigorously under cold running water to remove excess surface starch, then drain well.

Divide the rinsed soba noodles evenly between two deep serving bowls. Using a ladle, pour the hot broth and cooked chicken generously over the noodles to warm them through. Top with a handful of the sliced green onions and serve immediately.