|
450 g
1
3-4
teaspoons
2
Dipping
Sauce :
450 ml
115 ml
4
tablespoons
1 teaspoon |
dried soba
(buckwheat) noodles
sheet nori
(wafer thin dried seaweed)
wasabi
paste or powder
spring
onions, finely chopped
second
dashi, or water and 1 teaspoon dashi-no-moto (freeze dried dashi powder)
soy sauce
mirin
sugar |
Method :
-
Cook noodles in plenty of boiling water,
following packet instructions.
-
Wash away starch under running water and drain.
-
Lightly toast both sides of nori sheet over low
heat and crush into pieces in absorbent kitchen paper or cut into
2.5 cm long shreds with kitchen scissors.
-
If using wasabi powder, make a paste by mixing it
with the same amount of water.
-
To make dipping sauce, mix together second dashi,
soy sauce, mirin and sugar in a saucepan and simmer over medium heat
until sugar has dissolved.
-
Half fill 4 small individual bowls or tea cups
with sauce and put remaining sauce in a jug.
-
Refresh noodles under cold running water for a
second and arrange a quarter on each of 4 individual bamboo mats
placed on large plates, or directly on to plates.
-
Sprinkle nori on top.
-
Serve with small plates of chopped spring onion
and wasabi paste and sauce.
-
Diners dip some noodles into their own sauce
mixed with candiments.
Serves 4
#Ads - Get the above cooking ingredients here at discounted price
|
