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1
Note: the recipes calls for kezuri-bushi but the zaar computer likes the name bonito flakes better.
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2
Mix all the sauce in a pan and boil over high for 2 minutes.
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3
Reduce to medium heat and cook 2 more minutes.
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4
Strain thru muslin.
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5
Cool.
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6
Chill.
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7
soak onions in ice cold water for 5 mins then squeeze out excess water.
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8
Toast nori over med flame until dry and crisp then cut into 1/8 inch wide strips with a sissor.
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9
Heat 9 cups water in large pan.
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10
it should NOT be more than 2/3 pan's depth.
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11
Bring to boil and add soba.
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12
Distribute evenly and stir to prevent sticking.
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13
When it is bubbling pour 1/4 cup cold water in to lower temperature.
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14
Repeat and cook for time stated on your soba package.
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15
If no time is stated use 5 minutes.
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16
Test the noodle.
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17
You should be able to cut it with your finger.
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18
It should be tender.
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19
Put large sieve under cold running water and pour soba in then wash with hands.
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20
Rub well to remove starch.
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21
It should feel slightly elastic.
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22
Drain again.
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23
Pour dipping sauce into 4 cups Put wasabi and onions on individual serving dishes for guests.
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24
Divide soba between 4 plates.
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25
Sprinkle with nori strips and serve cold with sauce, wasabi and onions.
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26
Have each guest mix the wasabi and onions into sauce To eat hold the sauce cup in one hand.
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27
Pick up noodles using chopsticks [right.
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28
I use a fork] and dip in end of dipping sauce.
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29
Slurp in noodles with lips.
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30
YOu can also use yuzu, lime rind, fine grated radish, thin sliced garlic or fresh grated ginger root with the wasabi and onions or in place of.
