Serves : 4
Preparation time : 10 minutes
Cooking time : 15 minutes
Ingredients :
2 liters water
10oz (300g) soba noodles
350ml Basic Dashi Stock (Below)
5 tablespoons soy sauce
3 tablespoons mirin
1 tablespoon sugar
1 sheet nori, toasted and cut in thin strips
4 teaspoons wasabi
2 spring onions, thinly sliced
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Method :
- Bring water to a boil in a large saucepan over high heat and add noodles, stirring gently to keep them separate. Cook at a vigorous boil until the noodles are cooked and still firm, about 5 minutes. Drain in colander and rinse under cold water. Drain well and cover with a damp kitchen towel until completely cool.
- Combine Basic Dashi Stock, soy sauce, mirin and sugar in a small saucepan, and cook over medium heat until sugar is dissolved. Just before boiling, remove from heat and set aside.
- Divide cold noodles among four individual serving bowls and top each bowl with one-quarter of the nori.
- Pour dipping sauce into four small bowls and stir in some wasabi and spring onions. Dip the noodles into the sauce before eating.
Basic Dashi Stock (Bonito Flake Stock)
Makes 1 liter
Preparation time : 5 minutes
Cooking time : 20 minutes
10cm square piece konbu , wiped clean
1 liter water
60ml cold water
90g bonito flakes
- Cut konbu square into 4 narrow strips. Place in a saucepan with 4 cups water and cook over medium heat. Heat until just about to boil, then quickly remove pan from the heat, remove and discard konbu.
- Add the cold water and bonito flakes to the konbu broth. Bring to a boil then remove immediately from heat, and set aside to cool.
- When all the bonito flakes have sunk to the bottom, pour the liquid over a strain and discard the flakes.
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