- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- ⅔ cup cold water
- dried bonito flakes
- 200 grams dried soba (~2 bundles)
- 1 cup daikon radish, grated
- ¼ cup fried tempura batter
- green onions, sliced thinly
- ginger root, grated
- roasted seaweed, thinly sliced
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- Cook dried soba according to the package. Wash in running cold water and set aside while it cools.
- Mix the soy sauce, mirin, sake, and a few pinches of the dried bonito flakes in a pot. Let the mixture boil, then remove from the heat and let cool.
- Mix the water into the sauce.
- Place the cooked noodles in a serving bowl and top with daikon, fried tempura batter, green onions, ginger, and seaweed. Pour the sauce over everything.
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