Steps

1. Trim the green parts and the root end of the leek.
   🕒 00:59
2. Slice some of the leek into fine shreds and cut the rest into large chunks. This is the key! Prepare them separately: shredded and chunked.
   🕒 01:04
3. Cut the chicken thigh 1/2 piece horizontally with the skin side down. This is the key! Cutting it horizontally makes it easier to cook and plate.
   🕒 01:23
4. Heat a frying pan and cook the chicken thigh skin-side down without adding oil, stretching the skin out. This is the key! Cooking without oil allows the flavorful chicken fat to render out and crisps up the skin. This also prevents the dipping sauce from becoming too greasy.
   🕒 01:43
5. Once fat renders from the chicken, add the chunked leek and pan-fry it in the rendered chicken fat until fragrant.
   🕒 02:20
6. Flip the leek once it's browned. Cook the chicken until the skin is crispy. This is the key! Crisping up the skin removes any gaminess and gives it a duck-like texture.
   🕒 03:27
7. Once the chicken is nicely browned, turn off the heat temporarily.
   🕒 03:51
8. Once the pan has cooled slightly, add 2 tbsp of Cooking Sake (Rice Wine) and 120ml of the included mentsuyu for nama soba.
   🕒 04:03
9. Add 100-120ml of Water, 1 tbsp of Soy Sauce [A], and 1 tbsp of Mirin (Sweet Rice Wine) [A]. This is the key! The included mentsuyu alone is not enough, so increase the volume with water and seasonings to adjust the flavor. You can also add your own mentsuyu to adjust the dipping sauce consistency.
   🕒 04:36
10. Cover and simmer until the flavors meld.
    🕒 04:55
11. Cut the simmered chicken into bite-sized pieces. This is the key! Cutting it after cooking locks in the juices, giving it a duck-like appearance and taste.
    🕒 05:27
12. Return the cut chicken to the pot and allow the flavors to further meld into the dipping sauce.
    🕒 05:45
13. While stirring constantly, boil the 2 servings of Nama Soba (Fresh Soba Noodles) evenly.
    🕒 06:00
14. Drain the hot soba noodles, rinse briefly under cold water, and drain thoroughly.
    🕒 06:16
15. Arrange the soba noodles in a bowl, creating height.
    🕒 06:38
16. Serve with the warm dipping sauce. Garnish with the reserved shredded leek, and if desired, add Yuzu Zest, Mitsuba (Japanese Parsley), and Shichimi Togarashi (Japanese Seven Spice). It's ready!
    🕒 06:52