Buckwheat Noodles with Dipping Sauce

Name: Buckwheat Noodles with Dipping Sauce
Yield: Serves four
Cuisine: Japanese
Ingredients: ½ nori sheet, about 10 cm/4 in square; 200 ml/7 fl oz/scant 1 cup mirin; 750 ml/1¼ pints/3 cups water; 30 g/1¼ oz kezuri-bushi; 200 ml/7 fl oz/scant 1 cup shoyu; 400 g/14 oz dried soba noodles; 5 ml/1 tsp wasabi paste from a tube, or 5 ml/1 tsp wasabi powder mixed with 2.5 ml/½ tsp water; 4 spring onions (scallions), finely chopped

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Cold soba noodles are often eaten in summer and served on a bamboo tray with a dipping sauce. The Japanese love the taste of the noodles; the sauce enhances their flavour.

Ingredients

4 spring onions (scallions), finely chopped
½ nori sheet, about 10 cm/

Asia
Japan
Fish course
Pescatarian
Pasta
Summer

Method

To make the dipping sauce, mix all the ingredients in a small pan. Bring to the boil, and cook for 2 minutes. Reduce the heat to medium, and cook for a further 2 minutes. Strain through muslin (cheesecloth). Cool, then chill.
Soak the spring onions in ice-cold water in a bowl for 5 minutes. Drain and squeeze out the excess water.
Toast the nori over a