To make the dish, he marinates chicken breast overnight in buttermilk mixed with sautéed garlic and onion, a Cajun spice mix, white pepper and sake.
Next, he purées the mixture in a food processor with all-purpose flour, egg, egg white and nagaimo, a Japanese root vegetable, until smooth.
He scoops the purée into a pastry bag and squeezes it using a fine tip into simmering kombu dashi to form “noodles.”
He tops the cooked chicken noodles with cubed chicken leg that has been wrapped in yuba, or tofu skin, and deep-fries it until crispy.
The dish is priced at $15.