Entree: Japan – Hokuriku – 越前おろし蕎麦 ➤ Echizen Oroshi Soba (Cold buckwheat noodles topped with coarsely grated daikon and served with a savory dashi-soy dipping sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 35 min

Total 50 min

Ingredients

- 12 oz (340 g) dried soba noodles
- Ice and cold water for chilling noodles
- 2 cups (480 ml) dashi stock (made from kombu and bonito or instant dashi)
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 1 tbsp (15 ml) sake (optional)
- 2 cups (240 g) daikon radish, coarsely grated (squeeze lightly to remove excessive water as desired)
- 2 green onions, thinly sliced, about 2 oz (60 g)
- 1 sheet nori, toasted and cut into thin strips
- Wasabi paste or freshly grated ginger for serving (to taste)
- Toasted sesame seeds for garnish (optional)

Instructions

1. Prepare the dipping sauce (mentsuyu) by combining dashi, soy sauce, mirin, and sake in a small saucepan. Bring just to a simmer, then remove from heat and chill in the refrigerator until cold, at least 30 minutes.
2. While the sauce chills, bring a large pot of water to a rolling boil. Add soba noodles and cook according to package instructions until al dente, usually 4–6 minutes.
3. Drain noodles and immediately transfer to a large bowl of ice water to stop cooking and firm the texture. Swish gently, then lift noodles and drain well.
4. Plate chilled soba in small individual nests on plates or a communal platter. Place a generous mound of coarsely grated daikon beside or atop each portion.
5. Pour chilled dipping sauce into individual small bowls. Serve with sliced green onion, nori strips, and a small amount of wasabi or grated ginger on the side for each diner to add to the sauce.
6. To eat, dip a bite of soba into the sauce, allowing some grated daikon to join the noodle, and enjoy immediately.