Ingredients
14 oz dried soba noodles, (buckwheat noodles)
6 tbsp mentsuyu/tsuyu, (concentrated noodle soup base)
1⅛ cup iced water
2 green onions, scallions
shredded nori seaweed
wasabi, (optional)
¼ cup sake
1⁄2 cup mirin
1⁄2 cup soy sauce
1 kombu, (dried kelp) (1x1 inch)
1 cup katsuobushi, (dried bonito flakes)
Preparation
In a medium saucepan, Bring sake to a boil over medium-high heat. Let the alcohol evaporate for a few seconds. Add soy sauce, mirin, kombu, and dried bonito flakes. Bring to a boil and simmer for 5 minutes. Turn heat off and let cool completely. Strain and set aside.
In a large pot, boil water. Do not add oil or salt. Add dried soba and stir in a circle to separate noodles. Cook according to package instructions. Do not overcook. Once noodles are tender they are done.
Transfer soba noodles in a sieve and rinse under cold running water to get rid of the excess starch. Shake to completely drain. Transfer noodles into a bowl of iced water, Chill for 30 seconds, drain well, and set aside.
Place bamboo mats over individual plates. Add a portion of noodles to each plate and garnish with shredded nori on top.
For the dipping sauce, mix 1 part or ⅜ cup of mentsuyu with 3 parts or 1⅛ cups of iced water in a bowl. Taste and adjust as preferred. Transfer to individual small bowls or ramekins.
Put the chopped green onions and wasabi on individual saucers. Serve with plated noodles and dipping sauces. Enjoy!
