Serves 2

1⁄4 cup white miso
1⁄4 cup mirin
2 tablespoons sake
1 teaspoon sugar
1 teaspoon sesame oil
400g chicken thighs

1) Whisk together the miso, mirin, sake and sugar in a small saucepan and cook for 1 minute.
2) Add the sesame oil then set aside to cool. Marinate the chicken thighs for 1 hour (or overnight).

2 bundles soba noodles
1 tablespoon sesame oil, plus extra for drizzling
250g edamame beans
100g baby spinach
Juice of 1 lime
3cm piece ginger, very finely grated
2 teaspoons white miso
1 tablespoon mirin
2 teaspoons soy sauce
1 carrot, shredded
3 spring onions, sliced thinly on the diagonal
Pickled ginger, finely sliced
2 radishes, cut into matchsticks

1) Cook the soba noodles according to the packet directions, drain and plunge into iced water, rub with your hands to remove excess starch. Drizzle with a little sesame oil.
2) Blanch the edamame in boiling salted water for 1 minute, drain and plunge into iced water. Drain well before using. Repeat with the spinach.
3) For the dressing combine the lime juice, ginger, miso, mirin, soy sauce and sesame oil. Toss the dressing with the drained noodles, add the edamame, spinach, carrot, spring onions and toss well.
4) Rub the excess marinade off the chicken. Pan fry or grill the chicken over a low heat, flipping it over every couple of minutes until cooked through (approx. 8 - 10 minutes). Cool for a few minutes, then cut into slices.
5) Divide the soba noodles between the bowls and top with the chicken slices, pickled ginger and radish.