cold buckwheat noodles

• metric
• u.s.

ingredients:

• 400 g buckwheat noodles (dried soba)

condiments:

• 10 cm. leek (white part)
• 1 dried laver
• suitable amount wasabi (Japanese horseradish)
• or shichimi (seven-spice seasoning) (optional)

Dipping sauce:

• 60 ml sweet sake for seasoning (mirin)
• 300 ml water
• 60 ml soy sauce
• 7 g bonito flakes

step 1:

To prepare the dipping sauce, first boil the mirin. Add the water, soy sauce and bonito flakes. Bring to a boil. Reduce the heat and simmer for 2∼3 minutes.

step 2:

Thinly slice the leek.

step 3:

Cut the nori into slivers with scissors.

step 4:

Fill a medium-sized pan 5/8 full with water. Bring to a boil and add the soba. Follow the cooking instructions on the bag.

step 5:

After boiling, drain the soba in a colander and quickly run cold water over them. Drain again.

step 6:

Divide the soba among 4 serving bowls or plates. (The Japanese use zaru, a flat dish made of bamboo.) Top with the nori slivers.

step 7:

Serve the dipping sauce separately in individual small bowls. Traditionally, the wasabi or shichimi (optional) and leeks are mixed into the dipping sauce to the individual diner's taste.