Back to 2 servings Noodles 7 ounces dried soba noodles (buckwheat), about 3.5 oz (100 g) per serving Dipping sauce (tsuyu) 0.5 cup Japanese soy sauce 0.5 cup mirin 1 tablespoon granulated sugar, optional 1 piece kombu (dried kelp), about 6 inches (15 cm) 1 ounce katsuobushi (dried bonito flakes), or 3/4 teaspoon dashi powder; for vegan, use an extra piece of kombu 2 cups water, for steeping the kombu Garnish 0.25 cup grated daikon radish, squeeze out about half the liquid 2 scallions, finely chopped wasabi paste, optional shredded nori (kizami nori) ice cubes, for chilling the noodles and sauce
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1 Step 1: Soak the kombu in the 2 cups of water for 30 minutes.2 Step 2: Bring the kombu water to a boil, then remove and discard the kombu. Add the soy sauce, mirin and sugar and bring back to a boil.3 Step 3: Turn off the heat, add the katsuobushi and let steep for 3 minutes, then let it sit a couple of minutes until the flakes sink. Strain the sauce into a lidded container, cool to room temperature, then refrigerate until cold.4 Step 4: Squeeze half the water out of the grated daikon, keeping it moist, and shape it into a small mound.5 Step 5: Boil a large pot of unsalted water and cook the soba according to the package directions, usually 5 to 8 minutes, stirring so the strands separate. The noodles should be tender with a slight chew.6 Step 6: Drain the noodles and rinse under cold running water, rubbing gently, until completely cold and the water runs clear. Drain well.7 Step 7: Arrange the noodles on a bamboo tray or plate and top with shredded nori.8 Step 8: Pour 1/2 to 3/4 cup of the chilled sauce into a dipping bowl with a few ice cubes. Serve with the daikon, scallions and wasabi on the side to stir into the sauce before eating.getsaucepan.com/r/8c61b459-ecb9-5004-9d22-4289b54a356d
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