180 gmsoba noodles½Chinese cabbage, shredded5 gm(1cm) piece of young ginger, finely grated1telegraph cucumber, cut into juliennePonzu and sesame dressing60 ml(¼ cup) tamari soy sauce3 tsp eachmirin and rice wine vinegar3 tspbonito flakes1 tbsplemon juice, or to taste2 tspsesame oil3 tsptahini, or to taste
For ponzu and sesame dressing (see note), combine tamari, mirin, vinegar and bonito in a small saucepan. Bring to a simmer, remove from heat and set aside to cool (5-10 minutes). Strain through a fine sieve (discard solids), stir through remaining ingredients, set aside.
Meanwhile, cook soba noodles in a saucepan of boiling salted water until just tender (3-5 minutes), drain and refresh under cold running water, then drain well.
Arrange cabbage on a platter. Combine soba noodles, ginger and dressing in a bowl, toss well to combine and place on top of the cabbage, then scatter over cucumber, spring onion and sesame seeds and serve.
Note Ponzu sauce is available ready-made from Japanese grocers. Substitute 90ml of bottled ponzu if desired, combining it with the sesame oil and tahini to make the dressing.
This recipe is from the September 2009 issue of Australian Gourmet Traveller.