cut in halves
1/2 cup cut into small strips
(japanese mushrooms) - 1/2 cup
rice wine) - 2 tbsp.
In a small saucepan, stir together 1/3 cup water, chicken stock, sake, and sugar. Chill it until it becomes cold. Grill the chicken breast on both sides for about 8 minutes, and then chill. Boil the noodles for about 3 minutes, and then run under cold water until chilled. Mix the watercress, turnips, and mushrooms into the soumen. Slice the chicken thinly and arrange on top of the soumen mix. Just before you serve, put the crab in the sauce and pour over the noodles generously.
Go go Oishii ("delicious") Chef!