Oroshisoba

Method4 steps

1. 1

   Step 1: Cook all 7 oz dried soba in boiling water according to its package directions, until tender. Drain, rinse well under cold running water, and drain again; keep the cooled noodles ready for serving.

   Uses 7 oz dried Soba (buckwheat noodle) · Water for cooking soba, as needed · Cold running water for rinsing cooked soba, as needed

2. 2

   Step 2: Grate enough daikon to measure 1 cup. Thinly slice all 2–3 green onions and grate the ginger root to taste. Keep the three prepared toppings separate.

   Uses Daikon radish, enough for 1 cup after grating · 2-3 green onions · ginger root

3. 3

   Step 3: Mix 1/3 cup ready bonito-based mentsuyu concentrate with 2/3 cup cold water for the noodle sauce. This uses concentrate suited to one part sauce and two parts water.

   Uses 1/3 cup ready bonito-based mentsuyu concentrate · 2/3 cup cold water

4. 4

   Step 4: Divide all the cooled soba between 2 bowls. Top with the prepared cup of grated daikon, 1/2 cup ready tenkasu, sliced green onions, grated ginger and thinly sliced nori. Pour the prepared diluted mentsuyu over both bowls and serve.

   Uses Cooked rinsed cold soba · One cup grated daikon · 1/2 cup Tenkasu (fried Tempura bits) · Sliced green onions · Grated ginger · Nori (roasted seaweed, thinly sliced) · Diluted cold mentsuyu sauce