Entree: Japan – Hokuriku – へぎそば ➤ Hegi soba (Cold buckwheat noodles lightly bound with seaweed, traditionally presented on a wooden tray and eaten with dipping sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Additional 10 min

Total 25 min

Ingredients

- 12 oz (340 g) dried soba noodles (100% or high-buckwheat blend)
- 1 tbsp (6 g) dried funori (seaweed) or substitute 1 tbsp (6 g) rehydrated nori-paste
- 1 1/2 cups (360 ml) dashi stock (made from kombu and katsuobushi)
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 1 tsp (4 g) sugar (optional, to balance)
- Ice water for rinsing and chilling
- 1 small sheet (about 5 g) nori, shredded for garnish
- 2 tbsp (10 g) finely sliced negi (green onion)
- 1 tsp (5 g) wasabi paste or to taste

Instructions

1. Prepare the tsuyu (dipping sauce): combine 1 1/2 cups (360 ml) dashi, 1/2 cup (120 ml) soy sauce, 1/4 cup (60 ml) mirin, and 1 tsp (4 g) sugar in a saucepan; warm briefly to dissolve sugar, then cool and refrigerate until chilled.
2. Rehydrate the funori in 2–3 tbsp (30–45 ml) warm water until soft, then gently squeeze out excess water and set aside to form a slightly sticky binder.
3. Bring a large pot of water to a rolling boil. Cook the soba noodles according to package instructions for al dente (usually 4–5 minutes), stirring to prevent clumping.
4. Drain the cooked noodles immediately and rinse thoroughly under cold running water, then transfer to a bowl of ice water to chill and firm the noodles; drain well.
5. In a large bowl, combine the chilled, drained soba with the rehydrated funori; gently toss so the seaweed lightly coats and binds the noodles into a slightly sticky texture. Portion the noodles into small mounds or press lightly into a wooden serving tray (hegi) or shallow platter.
6. Sprinkle shredded nori and sliced negi over the noodles. Serve each portion with chilled tsuyu, wasabi, and extra negi on the side; diners dip the cold soba into the sauce before eating.