COLD SOBA NOODLES WITH GRATED DAIKON
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 13 oz dried soba noodles
- 13 oz daikon (mooli or Japanese white radish)
- 1 2/3 cups mentsuyu (see below)
- Nori seaweed
- Finely sliced scallions
- Wasabi- to garnish
- FOR THE MENTSUYU:
- 2 x4-inch pieces kombu seaweed (dried kelp)
- 3/4 - 1 1/3 cup soy sauce
- I suggest start with 3/4 cup and adjust if not salty enough for you
- 1 cup mirin
- scant 1/4 cup superfine sugar
- 2 oz katsuobushi (dried fish flakes)
Instructions
- 1
To make mentsuyu: to remove any excess saltiness from the kombu, either lightly wash the kombu seaweed uner running water then pat dry or wipe with a damp cloth. Put 3 1/2 cups water in a saucepan, add the kombu, and leave for 30 minutes to 1 hour, depending on the thickness of the kombu
- 2
Add the soy sauce, mirin, and sugar to the water and kombu, and place over medium heat
- 3
Just before it comes to a boil add the katsuobushi and boil for 2-3 minutes, after which remove from the heat and let it stand until all the flakes have sunk to the bottom of the saucepan. Then strain into a bottle or a jar, allow to cool and then refrigerate
- 4
Peel and finely grate the daikon so it looks like mashed potatoes
- 5
Bring a large saucepan of water to a boil and add the soba noodles, being carefully they do not stick in the water. When it comes to a boil, add a cup of cold water-this will help ensure the soba noodles are cooked perfectly
- 6
Bring back to a boil and cook according to the package instructions
- 7
When cooked, strain and rinse under running cold water, to stop the noodles from becoming too soft. Drain thoroughly
- 8
Divide the noodles into individual serving bowls, place some grated daikon on top, and add the mentsuyu by carefully pouring it in at the edge of each bowl
- 9
Garnish with nori seaweed, sliced scallions, and wasabi