Oroshi Soba
Recipe by: Leslie Brenner
On a hot summer day, there’s nothing as refreshing and satisfying as a basket of chilled soba (buckwheat noodles) and dipping sauce. I particularly love Oroshi Soba — cold noodles topped with grated daikon (oroshi means grated vegetable), sliced scallions, wasabi and snipped shreds of nori (seaweed). I like to drop some or most of the grated daikon, sometimes along with a little wasabi, into the dipping sauce, tsuyu. Some people serve the condiments separately, adding whatever they like to their sauce.
For a bonus treat at the end, you can add some hot liquid the noodles have cooked in to what’s left in everyone’s cup of dipping sauce, to be sipped as a delicious broth. (If you want to do that, be sure to save the noodles’ cooking water, and bring it to the table in a teapot when everyone’s done eating their noodles; everyone can add as much hot liquid as they like to their cup.)
The tsuyu part of…
