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397g dried soba noodles, ¾ cup of katsuobushi (i.e. dried bonito flakes), 1/2 cup of toasted nori shreds (i.e. paper-thin sheets of dried seaweed), 2T yuzu peel, 4T wasabi paste, 1 stalk of spring onion, some salt, some oil.

5 cups of Dashi broth, 1.25 cups of Japanese soy sauce, 1.25 cups of mirin.


1. Add seasonings to a pot; Bring to the boil over a high heat; Turn to a low heat; Add 3/4 cup of katsuobushi; Simmer over a low heat for 2 minutes; Turn off the heat; Leave it for 3 minutes; Strain through a fine-mesh sieve to a bowl; Surround the bowl with ice to cool.
2. Blanch soba noodles in boiling water with some salt and oil for 4 minutes; Lift the soba up immediately; Transfer to a fine-mesh sieve; Immediately rinse in running water till cool; Drain.
3. Rinse spring onion; Cut off both ends; Chop.
4. Arrange yuzu peel, wasabi and the spring onion in small serving plates.
5. Arrange the soba in serving plates with the top of toasted nori shreds; Serve with the soba broth from the step 1 and the small serving plates on the side.