The origin of this traditional Japanese dish dates back centuries. Elegant and refreshing, these cold buckwheat noodles are classically eaten with chopsticks and dipped in a mirin and soy based sauce. Makes 4 appetizer portions.
8 oz soba noodles, dried
2 quarts water
1 teaspoon salt
1 teaspoon canola oil
2 green onions, sliced thin on the bias
1 sheet toasted nori seaweed, thinly sliced
1/2 teaspoon toasted sesame seeds
2 tablespoons grated daikon radish, squeezed dry
1 teaspoon wasabi
In a large sauce pan over high heat, bring 2 quarts of water with salt to a boil. Cook the soba noodles until they are tender, 2 to 3 minutes. Drain the noodles, rinse with cold water, toss with a teaspoon of canola oil to prevent from sticking, set aside.
To make the dipping sauce, heat a small sauce pan over low heat and bring the bonito stock, mirin, soy sauce and sugar to a simmer for 2 minutes. Add the bonito flakes to the sauce and remove the pan from the heat.
Let the bonito flakes steep for 2 minutes and then strain the sauce through a fine sieve into a bowl, discarding the bonito flakes. Bring the sauce to room temperature.
To serve, use your fingers to separate the noodles and coil them on to a serving plate. Top with green onions, sea weed and sesame seeds.
Serve the soba noodles at room temperature with the dipping sauce, wasabi and grated daikon radish on the side.