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

Instructions

1. 1

   soak the noodle: 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

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

3. 3

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

4. 4

   Add oil to the pot: Add the vegetable oil into the pot.

5. 5

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

6. 6

   Cook noodle: Cook the noodles for 3 minutes.

7. 7

   Turn the heat off and drain the cooking water.

8. 8

   Wash the noodle: 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

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

11. 11

    --- Make Dipping Sauce Mentsuyu ---

12. 12

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

13. 13

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

14. 14

    Drain the dashi stock and add mirin and soy sauce.