This is the classic way the Japanese eat their buckwheat noodlesΓÇöchilled and with spicy condiments, including wasabi, the green horseradish paste familiar to sushi eaters. The noodles are usually served in a small, flat noodle basket or slotted box, but an attractive salad plate works just as well.
Before Cooking:
Combine in a medium saucepan over medium heat:
2 1/2 cups Dashi
10 tablespoons Japanese soy sauce
1/4 cup mirin
1 teaspoon sugar
Bring to a gentle boil. Stir in:
3 cups dried bonito flakes (available in Japanese markets)
Remove from the heat. After the flakes are wet, about 15 seconds, strain the liquid and let cool to room temperature. This will keep, covered and refrigerated, for up to 24 hours.
Using scissors, cut into fine shreds and place on a saucer or small plate:
1 sheet nori (a dark, thin sheet of seaweed, available in Japanese markets)
Arrange on a plate:
2 tablespoons wasabi paste (available in Japanese markets; follow instructions for reconstituting with water)
1/2 cup 2-inch pieces scallion
1/3 cup grated radishes, preferably daikon
To Cook:
Bring to a rolling boil in a large pot:
8 to 12 cups water
Add and cook until nearly tender:
8 ounces dried soba noodles
Drain and rinse under cold water until cool, swishing the noodles with your hand to rinse well.
To Serve:
Divide the noodles among 4 baskets, bowls, or salad plates. Sprinkle each serving with the nori shreds. Divide the dipping sauce among 4 small bowls and place beside each serving. Place the plate with the wasabi on it within easy reach.
