Prep 0 mins
Cook 5 mins
eaten cold and served with the sauce.
- 4 spring onions, finely chopped
- 1 sheet nori (4 inches)
- 14 ounces dried soba noodles
- 1 teaspoon wasabi paste
- 1 1⁄4 ounces bonito flakes, see note
- 7 fluid ounces shoyu
- 7 fluid ounces mirin
- 3 cups water
- Note: the recipes calls for kezuri-bushi but the zaar computer likes the name bonito flakes better.
- Mix all the sauce in a pan and boil over high for 2 minutes. Reduce to medium heat and cook 2 more minutes. Strain thru muslin. Cool. Chill.
- soak onions in ice cold water for 5 mins then squeeze out excess water.
- Toast nori over med flame until dry and crisp then cut into 1/8 inch wide strips with a sissor.
- Heat 9 cups water in large pan. it should NOT be more than 2/3 pan's depth.
- Bring to boil and add soba. Distribute evenly and stir to prevent sticking. When it is bubbling pour 1/4 cup cold water in to lower temperature.
- Repeat and cook for time stated on your soba package. If no time is stated use 5 minutes. Test the noodle. You should be able to cut it with your finger. It should be tender.
- Put large sieve under cold running water and pour soba in then wash with hands. Rub well to remove starch. It should feel slightly elastic. Drain again.
- Pour dipping sauce into 4 cups Put wasabi and onions on individual serving dishes for guests. Divide soba between 4 plates. Sprinkle with nori strips and serve cold with sauce, wasabi and onions.
- Have each guest mix the wasabi and onions into sauce To eat hold the sauce cup in one hand. Pick up noodles using chopsticks [right. I use a fork] and dip in end of dipping sauce. Slurp in noodles with lips.
- YOu can also use yuzu, lime rind, fine grated radish, thin sliced garlic or fresh grated ginger root with the wasabi and onions or in place of.