This type of Soba Noodle dish doesn’t appeal to many people, but it DOES APPEAL to the Japanese!!! I always wonder why, but I do crave a Soba Noodle dish, particularly cold one, every now and then. My favourite topping is Kakiage Tempura, but I wanted something more refreshing today. Luckily, I had Daikon and some leftover ‘Nemetake’ Enoki. This is what I ate for lunch today.
Makes
1 Serving
Ingredients
1 Serving Soba Noodles
100g Daikon *peeled and finely grated
2 to 3 tablespoons ‘Nametake’ Enoki
Finely chopped Spring Onion
1/4 sheet Toasted Nori *cut into thin strips OR torn into small pieces
Toasted Sesame Seeds
3 to 4 tablespoons ‘Mentsuyu’ (Noodle Dipping Sauce) *OR Quick & Easy ‘Mentsuyu’
Quick & Easy ‘Mentsuyu’
1/4 cup Water
1/8 teaspoon Dashi Powder *’Katsuo’ (Bonito) type recommended
3 teaspoons (15ml) Soy Sauce
2 teaspoons (10ml) Mirin
Method
- If you make Quick & Easy ‘Mentsuyu’ for this dish, combine all the ingredients in a small bowl. If you concern the alcohol of Mirin, bring to the boil, and cool completely.
- Peel Daikon and finely grate it. Prepare all other ingredients before you start cooking Soba Noodles.
- Cook Soba Noodles according to the instruction. I cooked Dry Soba Noodles in boiling water for 4 minutes. *Note: DO NOT add Salt to the water.
- Drain Soba Noodles, rinse under cold water, then drain well.
- Place the drained cold Soba Noodles in a serving bowl, top with grated Daikon and ‘Nametake’ Enoki, add some Spring Onion, Nori and Sesame Seeds, then pour ‘Mentsuyu’ sauce, and enjoy.
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