Tokyo Summer Noodle Bowl with Chicken, Egg and Cucumber

Place the chicken thighs and slices of ginger in a small pot and just cover with water.

Bring to a boil, reduce heat and simmer for about 20 minutes until chicken is cooked through, when the internal temperature reaches 165°F (74°C).

Remove from heat and let chicken cool in the cooking liquid.

Place sauce ingredients in a bowl and whisk to blend.

To serve, remove the chicken thighs from the liquid and slice into thin strips.

Slice the eggs in half.

Place the cooked noodles in your serving bowls.

Arrange the chicken, ½ egg, and cucumber on top of the noodles.

Pour the sauce over the noodles and garnish each bowl with some sweet onion, togarashi and chopped cilantro.