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.
- 200 gm dried green-tea soba noodles (see note)
- 1/2 tsp grapeseed oil
- 1/2 tsp sesame oil
- shiso leaves (optional; see note), finely grated daikon and thinly sliced spring onion, to serve
- 25 gm dried bonito flakes (see note)
- 2 tbsp light soy sauce or shoyu (see note), or to taste
- 2 tbsp mirin
- 1/2 tsp finely grated ginger
- 1For 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.
- 2Cook 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