Cold Soba
The following is from Shizuo Tsuji’s Japanese Cooking, A Simple Art.
These chilled buckwheat noodles are traditionally served on basketwork “plates” or square bamboo boxes with slatted bottoms, accompanied by a cup of clear, strong cold dipping sauce.
1/2 lb. dried soba noodles
2-3 cups noodle dipping sauce
1/4 cup finely shred cut toasted nori seaweed
prepared wasabi
5 Tbsp finely chopped green onion
4 Tbsp finely grated daikon radish
To Cook Soba
Bring 2 qts. unsalted water to a rolling boil. Add noodles to boiling water gradually, so as not to stop the boiling entirely. Stir slowly to keep noodles sticking to the bottom of the pot. Let noodles come to a full rolling boil again, then add 1 cup cold water. Repeat this 3-4 times and cook until the noodles are a bit more tender then al dente. Drain the noodles in a colander and rinse under cold running water.
Noodle Dipping Sauce
Makes 3 cups
2 1/2 cups dashi
1/2 cup + Tbsp.dark soya sauce
4 Tbsp mirin
1 tsp sugar
1 ounce dried bonito flakes
In a medium sized pot, mix all ingredients except bonito and bring just to a boil over medium high heat. Stir in the bonito flakes and immediately remove from the heat. Let stand for 10 seconds until flakes are thoroughly soaked and strain. Cool to room temperature adn refrigerate. Will keep for 1 month covered and refrigerated.
To Serve
Divide the noodles into 4 portions. Sprinkle nori over each portion. Serve the dipping sauce in individual small bowls. Place garnishes in serving dishes and let each diner help himself.
To eat, mix a dab of wasabi, onion and daikon into the dipping sauce. Pick up the noodles with chopsticks, drag through the sauce and eat.