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1
To prepare the broth, ready an ice bath and set aside.
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2
Combine the dashi, soy sauce, and mirin in a stockpot over high heat.
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3
Bring to a boil, then decrease the heat to a simmer and add the katsuobushi.
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4
Simmer for 2 minutes, then turn off the heat and let sit for 3 minutes.
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5
Strain through a fine-mesh sieve into a bowl and place the bowl in the ice bath to cool.
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6
Once the broth has cooled, place a pot of water over high heat and to a boil.
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7
Add the soba noodles, stirring with a fork or chopsticks to prevent the noodles from sticking together.
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8
Cook for 4 to 5 minutes, or until the noodles are al dente.
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9
Drain into a colander and rinse under cold running water.
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10
Wash the noodles with your hands until the water runs clear and the noodles are cold to the touch.
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11
Drain.
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12
To prepare the garnishes, set up garnish plates by arranging the nori, yuzu peel, scallions, and wasabi in small bunches on each of 4 small plates.
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13
Pour the broth into 4 teacups or small dipping bowls (about 1/2 cup per serving).
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14
Divide the noodles among 4 large plates.
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15
Each person will have a garnish plate, dipping bowl, and cold soba plate.
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16
To eat, top the noodles with the shredded nori and add the yuzu peel, scallions, and wasabi to taste to the broth.
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17
Grab some noodles with chopsticks and dip them into the broth to coat the noodles, then quickly slurp them down.
