Cold soba noodles with ginger chicken

Ingredients (serves 4):
400g soba noodles
250g sliced chicken breast (boneless and skinless)
2 tbsp ginger juice
1/2 nori sheet (about 10cm square, finely cut)
1 tsp wasabi paste
30g kezuri-bushi (shaved dried fish)
200ml shoyu (Japanese soy sauce)
200ml mirin (Japanese rice wine)
1 egg (made into an omelette and finely sliced)
1 Japanese cucumber, sliced finely

Method:
1. Cook soba noodles in a pot of boiling water for 8 minutes, stirring occasionally to make sure they don't stick together. Cool in the refrigerator for about 30 minutes.
2. Steam chicken breast with ginger juice for 5 minutes. Cool to room temperature.
3. Mix shoyu, mirin and wasabi paste together and dress cold soba noodles with the mixture.
4. Assemble dish by putting cold soba noodles on a serving palte. Put the chicken, cucumber and egg omelette on top. Then, sprinkle on kezuri-bushi and nori. Serve immediately.

Recipe source: Today newspaper