Chilled Buckwheat Soba with Dashi Tsuyu

What you need

• 200 g (7 oz) dried soba noodles, buckwheat
• 160 ml (2/3 cup) dashi, kombu and bonito stock
• 3 tbsp soy sauce
• 3 tbsp mirin
• 1 tsp sugar, optional
• 0.5 sheet toasted nori
• 2 spring onions, thinly sliced
• 2 tbsp daikon, finely grated
• 1 tsp wasabi paste, for serving

Method

Restated from the original video

1. 1

   Pour the dashi, soy sauce and mirin into a small pan, add the sugar if using, and bring just to a simmer. Stir until the sugar has dissolved, about 1 min.

2. 2

   Take the dipping sauce off the heat, let it cool, then chill it in the fridge until cold.

3. 3

   Fill a large bowl with cold water and ice.

4. 4

   Bring a large pot of unsalted water to a rolling boil.

5. 5

   Drop in the soba, fanning the bundle out, and stir so the strands stay separate.

6. 6

   Cook at a lively but not violent boil until tender with a little bite, 4-6 min or as the packet says. Add a splash of cold water if the pot threatens to foam over.

7. 7

   Drain the noodles and rub them under cold running water to wash off the surface starch.

8. 8

   Plunge them into the ice water for 30 seconds, then drain very well.

9. 9

   Cut the nori into thin strips with scissors.

10. 10

    Pile the noodles onto two plates or bamboo trays and scatter the nori on top.

11. 11

    Pour the cold dipping sauce into two small bowls and set the spring onions, daikon and wasabi alongside.

12. 12

    At the table, stir a little of each garnish into the sauce, then dip a small bundle of noodles at a time.

Imported from nonguiltypleasures.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.