Cold Soba Noodles with daikon
The noodles need to be kept al dente. Sometimes it’s quite tricky to work out instructions on the back on the pack, as they are in Japanese. Harumi (and other chefs) recommend putting in a cup of cold water after the water comes to a boil the first time. I have no idea why this is done, but I follow it, and it works well. The best option to check doneness is to try eating a noodle, once the water comes back to a boil the second time (see recipe). To make it vegetarian, skip the dashi or bonito.
Servings |
Prep Time |
4 |
10min |
Cook Time |
Passive Time |
10min |
1 hours |
Servings |
Prep Time |
4 |
10min |
|
Cook Time |
Passive Time |
10min |
1 hours |
|