Cool refreshing buckwheat soba noodles served with a savory dipping sauce and condiments are perfect for a hot summer day.
- 1 cup dashi - 3 tablespoons soy sauce - 1 tablespoons sake - 1 1/2 teaspoons sugar - 2 servings soba noodles - 1 teaspoon wasabi - 1 scallion (finely chopped) - 50 grams daikon (grated and drained) - 1/2 sheet nori (cut into thin strips with scissors)
Add the dashi, soy sauce, sake and sugar to a pot and bring it to a boil. Cook for 1 minute and then chill.
Bring a large pot of water to a boil and cook the soba for the length of time specified on the package.
Transfer the soba to a strainer, saving the boiling liquid for later.
Rinse the soba noodles under cold running water to cool and remove any excess starch from the surface of the noodles.
Add ice cubes to the soba to and water to chill.
Serve the soba by making small bite-sized mounds on a bamboo basket or sushi mat to drain.
Serve the soba noodles with the dipping sauce, and condiments.
When you're done eating the soba, reheat the soba boiling liquid and add it to the dipping sauce to make a soup.