Ingredients
4
scallions finely chopped.
1
4 inch sheet of seaweed (nori)
14
oz dried buckwheat noodles (soba)
1/4
oz kezuri-bushi (bonito flakes)
1
cup mirin (low alcohol rice wine)
Directions
2.
Mix kezuri-bushi, shoyu, mirin and 3 cups of water in a pot.
5.
Reduce heat to medium.
7.
Strain on cheesecloth.
8.
Cool and put in fridge.
9.
Soak the scallions in iced water for 5 minutes.
10.
Drain and pat the scallions with paper towels.
11.
Toast the nori over a medium flame so it gets crunchy.
13.
Heat 9 cups water in a large pan.
15.
Add soba and cook according to package directions.
16.
Drain soba in colander and rinse twice with cold water.
17.
Serve soba noodles on 4 plates, add a little dab of wasabi as garnish.
18.
Serve the dipping sauce in 4 little plates and serve the nori and scallions in another 4 little plates.
19.
Mix wasabi onto the dipping sauce.
20.
Add scallions and nori to noodles.
21.
Dip the noodles into the sauce and eat.
Columbus Restaurants
