Chilled green-tea soba with grated daikon and dipping sauce

Chilled noodles are a life-saver in summer. Use them as a base for all your favourite accompaniments: pickles, tofu, greens and more.
Chilled green-tea soba with grated daikon and dipping sauceChris Chen

Chilled soba is a refreshing summer dish, made even more so when the dipping sauce is served chilled. Mix and match the accompaniments – pickles won’t hurt, while adding tofu and snow peas will turn it into more of a meal.


Soba dipping sauce


1.For soba dipping sauce, bring bonito flakes and 300ml water to a simmer, then remove from heat and stand to infuse for 5-6 minutes. Strain, pressing all liquid out of bonito flakes, then add soy, mirin and ginger. Refrigerate to chill.
2.Cook soba in a saucepan of boiling water, arresting the boiling water twice during cooking by adding 125ml cold water, until noodles are tender (3-4 minutes). Drain, refresh in iced water, then drain well. Toss with oils to coat and serve cold with shiso leaves, daikon, spring onion and dipping sauce.

Green-tea soba noodles are available from select supermarkets; substitute 100 percent buckwheat soba. Bonito flakes are available from the Asian section of select supermarkets and from Asian grocers, or substitute 1 tsp dashi powder, available from select supermarkets. Shoyu, traditionally brewed Japanese soy sauce, is available from Asian supermarkets. Shiso is available from select Asian grocers.

Drink Suggestion: A crisp, dry Hunter sémillon. Drink suggestion by Max Allen


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