Soba noodle salad

Soba noodle salad

From
Izakaya
Serves
4
Photographer
Chris Chen

Dipping sauce

Ingredients

Quantity Ingredient
3 tablespoons dashi granules
125ml japanese soy sauce
80ml mirin
50g soba noodles
1 small red or orange carrot, julienned
275g daikon, julienned
4 spring onions, green part only, thinly sliced
finely shredded nori, to garnish
pickled ginger, to serve
wasabi, optional,to serve

Method

  1. To make the dipping sauce, combine all the ingredients in a small saucepan with 250 ml cold water and place over medium heat. Bring to the boil, then remove from the heat and set aside to cool.
  2. Bring a large saucepan of water to the boil. Add the noodles and stir to separate. Add 250 ml cold water to the pan and return to the boil. Repeat this process twice more, or until the noodles are cooked evenly. Rinse under cold water, using your hands to separate, until the noodles are cool. Drain well and set aside.
  3. Bring a small saucepan of water to the boil. Add the carrot and daikon and cook for 30 seconds, or until just tender. Drain, then put the vegetables in a bowl of iced water until chilled. Drain well.
  4. Combine the noodles with the carrot, daikon and spring onion. Scatter over the nori and serve with the dipping sauce, ginger and wasabi, if desired.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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