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COLD SOBA NOODLES WITH GRATED DAIKON
Ingredients
- 13 oz dried soba noodles
- 13 oz daikon mooli or Japanese white radish
- 1 ⅔ cups mentsuyu see below
- Nori seaweed
- Finely sliced scallions
- Wasabi- to garnish
- FOR THE MENTSUYU:
- 2 x4-inch pieces kombu seaweed dried kelp
- ¾ - 1 ⅓ cup soy sauce
- I suggest start with 3/4 cup and adjust if not salty enough for you
- 1 cup mirin
- scant 1/4 cup superfine sugar
- 2 oz katsuobushi dried fish flakes
Instructions
- To make mentsuyu: to remove any excess saltiness from the kombu, either lightly wash the kombu seaweed uner running water then pat dry or wipe with a damp cloth. Put 3 1/2 cups water in a saucepan, add the kombu, and leave for 30 minutes to 1 hour, depending on the thickness of the kombu
- Add the soy sauce, mirin, and sugar to the water and kombu, and place over medium heat
- Just before it comes to a boil add the katsuobushi and boil for 2-3 minutes, after which remove from the heat and let it stand until all the flakes have sunk to the bottom of the saucepan. Then strain into a bottle or a jar, allow to cool and then refrigerate
- Peel and finely grate the daikon so it looks like mashed potatoes
- Bring a large saucepan of water to a boil and add the soba noodles, being carefully they do not stick in the water. When it comes to a boil, add a cup of cold water-this will help ensure the soba noodles are cooked perfectly
- Bring back to a boil and cook according to the package instructions
- When cooked, strain and rinse under running cold water, to stop the noodles from becoming too soft. Drain thoroughly
- Divide the noodles into individual serving bowls, place some grated daikon on top, and add the mentsuyu by carefully pouring it in at the edge of each bowl
- Garnish with nori seaweed, sliced scallions, and wasabi
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