Cold Soba Noodles ざる蕎麦

Ingredients

• 1 serving dried soba noodle
• 12 cups water for boiling
• 1 tbsp vegetable oil (*1)
• 1 cup water
• 1 piece Kombu kelp (*about 2 inch(5cm))
• 1 cup Bonito flake (Katsuobushi) (*10g)
• 3 tbsp Mirin (*2)
• 3 tbsp soy sauce (*3)
• 1 tbsp shredded nori seaweed
• 1 tbsp finely chopped scallions
• 1 tbsp Tenkasu (*4)
• 1 tbsp finely sliced myoga
• 1/2 tbsp grated ginger

Steps

1. 1

   Place soba noodle in a shallow container and add enough water (not listed in ingredients) to just cover the noodles for 15 minutes.

2. 2

   While the noodle is being soaked in water, start to boil 12 cups of water in a large pot over high heat.

3. 3

   Also make the dipping sauce at this point following the instructions below.

4. 4

   Add the vegetable oil into the pot.

5. 5

   Remove the noodles from the soaking water and put them into the boiling water in the large pot.

6. 6

   Cook the noodles for 3 minutes.

7. 7

   Turn the heat off and drain the cooking water.

8. 8

   Wash the cooked noodle under running water.

9. 9

   Drain the water, remove excess water and serve the soba noodle on a bamboo strainer.

10. 10

    Top with shredded nori seaweed and serve with a cup of mentsuyu dipping sauce and your choice of condiments.

11. 11

    Place the water and kombu kelp in a small saucepan over high heat to bring it to boil.

12. 12

    Add the bonito to the saucepan and turn the heat off.

13. 13

    Drain the dashi stock and add mirin and soy sauce.