Recipe Index

Ingredients

• 6 oz dried soba noodles (buckwheat noodles)
• 7 oz daikon radish (2 inches, 2 in)
• 1 green onion/scallion (for the topping)
• ½ cup katsuobushi (dried bonito flakes) (for the topping; skip for vegan/vegetarian)
• 3 Tbsp tenkasu/agedama (tempura scraps) (for the topping; optional)
• 1 Tbsp shredded nori seaweed (for the topping)
• For the Sauce: 1½ cups water (for vegan/vegetarian, make Vegan Dashi)
• For the Sauce: 1 cup katsuobushi (dried bonito flakes) (skip for vegan/vegetarian)
• For the Sauce: 1 Tbsp mirin
• For the Sauce: 1 Tbsp sugar
• For the Sauce: 3 Tbsp soy sauce
• For the Sauce: ¼ tsp Diamond Crystal kosher salt

Method

1. Make the sauce first: heat the water until nearly boiling, add the cup of katsuobushi, simmer for 15 seconds, then turn off the heat and let the flakes steep for 15 minutes before straining, which should leave about 1 and a quarter cups of dashi, topped up with water if short.
2. Stir the mirin, sugar and soy sauce into the dashi, bring the sauce to a boil, take it off the heat, season it with the kosher salt, and chill it until cold.
3. Peel and grate the daikon radish and slice the green onion into fine rounds while the sauce chills.
4. Cook the soba noodles in a large pot of unsalted boiling water according to their package, stirring so the strands do not stick, then drain them and rinse them well under cold water to wash off the starch.
5. Divide the cold noodles among individual dishes, pour the chilled sauce over them, and top each with lightly squeezed grated daikon, the half cup of katsuobushi, the tenkasu and the shredded nori, scattering the green onion over everything last.

Prep: 15 min · Cook: 10 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data