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½ lb (250 g) dried soba noodles
½ teaspoon salt
For the dipping sauce:
¾ cup (6 fl
oz/180 ml) bonito stock
3 tablespoons mirin or Chinese rice wine
2 teaspoons dark soy sauce
1 teaspoon sugar
3 tablespoons bonito flakes
For the garnish:
2 green scallions, trimmed and thinly
sliced on the diagonal
1 sheet nori seaweed, toasted and
julienned
½ teaspoon sesame seeds
2 tablespoons grated daikon, squeezed
dry
2 teaspoons prepared wasabi paste
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Method:
In a large saucepan over high heat,
bring 8 cups (64 fl oz)/2 liters) water to a boil. Add the salt
and the noodles and boil until just tender, 3-4 minutes. Drain,
rinse under running cold water, and then drain again. Set aside.
To make the dipping sauce, in a saucepan over low heat, combine the
bonito stock, mirin, soy sauce, and sugar and bring to a simmer.
Cook for 2 minutes until the sugar dissolves. Add the bonito
flakes and remove from the heat. Let steep for 1 minute, then
pour the sauce through a fine-mesh sieve into a bowl. Let cool
to room temperature. Using your fingers, untangle the noodles,
then arrange them in a neat coil on individual plates. Garnish
with the green scallions, julienned nori, and sesame seeds, dividing
them evenly. Serve the noodles with grated daikon, wasabi and
individual bowls of dipping sauce on the side. Diners place a
small amount of wasabi and grated daikon in their dipping sauce and
stir to combine, then dip each bite of noodles into the sauce or
drizzle the sauce over the noodles.
Note: Daikon is a
white cylindrical radish with a mild taste and crunchy texture.
Peel, grate it on the medium holes of a box grater-shredder, then
squeeze in your hands to remove excess moisture.
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