Combine dashi, clear soy sauce, ponzu and sushi sauce and bring to a simmer in a saucepan.
Gently poach chicken thighs until internal temperature reaches 165°F. Cool and shred thigh meat.
Slice scallions as thin as possible on a sharp bias. Rinse and soak scallions in icy cold water for at least 30 minutes.
Combine all ingredients, season to taste with sesame oil and sriracha.
Recipe Credit: Chef Chris Jaeckle, as presented at the 2017 Worlds of Flavor® conference. Published with permission of the author. All rights reserved.
