This tasty chicken dish is served on a soba noodles pancake.


  • 3 whole eggs lightly beaten

  • 1/2 tsp sesame oil

  • 2 tsp light soy

  • 1 tbsp Dashi powder

  • 200 gms Buckwheat or Soba noodles

  • 1/2 onion, finely sliced

  • 1 clove garlic, roughly chopped

  • 3 tbsp olive oil

  • 1 tsp ginger, in strips

  • 150 gms chicken livers

  • 1 small chicken breast, in strips, skin removed and kept

  • 1 cup assorted mushrooms, chopped

  • 1 bunch chives, roughly chopped

  • 1/2 bunch coriander, roughly chopped

  • To serve

  • hoisin sauce

  • Japanese mayonnaise

  • toasted sesame seeds

  • 1 packet Nori sheets, shred two sheets


  • 1.

    Cut the chicken skin into pieces, add to a fry pan on a medium – high heat. Add olive oil, onion, garlic and ginger. Cook for five minutes or until onion begins to soften.

  • 2.

    Meanwhile, cook noodles for 2 – 3 minutes in a pot of boiling salted water. Drain and set aside.

  • 3.

    Add chicken strips and mushrooms to the pan. Fry for one minute. Add chicken livers, cook for a further minute then remove pan from heat.

  • 4.

    Crack eggs into a small bowl. Whisk in soy and dashi powder. 

  • 5.

    In a large mixing bowl, combine noodles, chicken mixture, eggs and herbs.

  • 6.

    Transfer mixture back to the frying pan, reduce heat and cook for 3 – 4 minutes each side.

  • 7.

    To serve, spread pancake with a tablespoon of hoisin and a tablespoon of Japanese mayonnaise. Top with toasted sesame seeds and shredded nori sheets.

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