Oroshi Soba

For Echizen Oroshi Soba, the soba noodles are handmade using local buckwheat,

and the grated daikon is added to the dashi-based soup (In my recipe, I placed the grated daikon on top of noodles).  Before you eat, you would pour the chilled dashi soup containing grated daikon over the soba noodles.

Oroshi Soba

Ingredients

• 6 oz dried soba noodles (buckwheat noodles) (170 g)
• 2 inches daikon radish (200 g)
• 1 green onion/scallion (for topping)
• ½ cup katsuobushi (dried bonito flakes) (for topping)
• 3 Tbsp tenkasu/agedama (tempura scraps) (for optional topping)
• 1 Tbsp shredded nori seaweed (kizami nori) (for topping)

Sauce

• 1 ½ cup water (360 ml)
• 1 cup katsuobushi (dried bonito flakes) (10 g, or big handful)
• 1 Tbsp sugar
• 1 Tbsp mirin
• 3 Tbsp soy sauce
• ¼ tsp kosher salt

Instructions

1. Gather all the ingredients.
2. In a medium saucepan, add water and bring it to near boiling point
3. Add the katsuobushi (dried bonito flakes) and let it simmer for 15 seconds, and then turn off the heat. Set aside and let the katsuobushi steep for 15 minutes.
4. Meanwhile, peel daikon skin and grate. Set aside
5. Cut the green onion into fine rounds.
6. After 15 minutes of steeping, strain the katsuo dashi into a measuring cup. You should have 1 ¼ cup. If you don’t have it enough, add water.
7. Add mirin, sugar, and soy sauce.  Bring it to boil on medium heat and turn off the heat.
8. Mix well and taste it. If necessary, season with kosher salt.
9. Place the pot in iced water to cool the sauce down before transferring to the refrigerator (if you are planning to serve later on).
10. Bring a large pot of water to a boil. Do not use small pot when cooking noodles. For cooking soba noodles, we do not salt the water. Also, remove the paper bands on bundles of soba noodles first. To cook all the soba equally, it’s best to prepare and have it ready to go.
11. Once the water is boiling, add the soba and quickly stir so the noodles don’t stick to each other. Cook the soba noodles according to the package instructions. Keep the water boiling on medium to medium-high heat.
12. Drain the soba noodles (you can reserve the soba water “Sobayu” for drinking). Rinse the soba noodles well under cold water to remove the starch.
13. Serve the noodles in individual dishes, and divide the sauce.
14. Now get ready for the toppings. Gently squeeze the grated daikon and place on top of the noodles (Don’t squeeze too hard and save some moisture so it’s more refreshing, but too much liquid will dilute the sauce). Place katsuobushi, tenkasu, green onion, and shredded nori. Serve immediately.

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