Prep 5 mins
Cook 8 mins
I found this recipe on the CookAlmostAnything blog. You don't have to use green tea soba, but they do look nice! You can also add Shichimi Togarashi (Japanese Seven Spice) to the soba, but this did not let me post that ingredient in the ingredient list.
- 2 cups dashi
- 1⁄2 cup shoyu (Japanese Soy Sauce)
- 1⁄2 cup mirin
- 1 bunch green tea soba noodles
- 1 tablespoon sesame seeds
- 2 spring onions, sliced at an angle
- pickled ginger, to serve
- grated daikon radish, to serve
- wasabi paste, to serve
- To make the dipping sauce:.
- Place the dashi, shoyu and mirin in a small saucepan - bring to the boil and cook for 2 minutes.
- Reduce the heat and cook for a further 2 minutes.
- Cool, then chill.
- As noodles do vary it's best to cook them according to the directions on the packet - when cooked, drain then run them under cold water to cool.
- To assemble the dish:.
- Place the cold dipping sauce into two small bowls.
- Place the soba into a bowl and sprinkle with sesame seeds - mix well then divide onto two serving plates.
- Sprinkle with the sliced spring onions and Shichimi Togarashi.
- Garnish each dish with Pickled Ginger, Wasabi and Grated fresh Daikon.
- To eat:.
- Hold the dipping sauce bowl in one hand.
- Using chopsticks, pick up a mouthful of noodles and dip the end into the dipping sauce, then slurp the noodles in with your lips.
- You can mix in the garnish to suit your taste.