Summer Noodle (Echizen Oroshi Soba) おろし蕎麦

  • 2 bunch of dry Soba
  • 1/2 grated daikon radish
  • Half bunch of chopped green onion
  • 1 large bag of hanakatuo (bonito flake for dashi soup) 
  • 30ml mirin
  • 250ml soy sauce 
  • 30g sugar
  • 300ml water

Soba dashi soup
  1. Boil the 300ml water in a large sauce pan add the hanakatuo into the sauce pan when water is boiled. Boil for 2-3 min. This will make beautiful dashi soup. When the dashi is already, drain them with a drainer cover with paper towel and leave it.

  2. Prepare another sauce pan, add the dashi soup, soy sauce and place over medium heat until small bubbles just appear, at this point turn off heat, and add the sugar mixing well. Next add the mirin into the same sauce pan and re-heat it up until it is just boils. Cool it for 30min-1 hour then place to the refrigerator until soup is chilled.
Note: Both the soy and sugar may be adjusted to personal tastes. 

Cook Soba
  1. Boil the Soba for 3-5min or until al dente. When the Soba is ready, drain and rinse the Soba until cooled.

  1. Put the cooked Soba in a noodle bowl and top them with the chopped green onion, grated daikon radish and bit of hanakatuo. Pour the Soba dashi soup in to the bowl. 

PS, if you like wasabi or Japanese chillie called hichimi and ichimi, you can add it.