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Soba Noodle Salad

Soba Noodle Salad

This recipe was created and demonstrated by Chef Higashijima at the 54th Annual Sakura Matsuri Japanese Street Festival.

Ingredients: 4 servings

For dressing:
Sesame seeds
1 cup, grinded
Dashi broth
5 cups (made from a 10 grams of bonito flakes)
Soy sauce
1 cup
Mirin
1 cup
Yuzu powder
1 tablespoon
Yuzu vinegar
1 cup (white vinegar is okay if you can't find yuzu vinegar)
For salad:
Soba noodles
300 grams
Mizuna
2 bunches (if you can't find, mixed greens work just fine)
Turnips
1 bunch
Cherry tomatoes
about 4 tomatoes cut up
Cucumbers and seasonal vegetables
add whatever you like
Seaweed
to taste

Steps

1. Mix all dressing ingredients together in a bowl.
2. Wash Mizuna in cold water and then place in a bowl. Cut them into 2-3 centimeter length.
3. Wash turnips in cold water and cut into half.
4. Boil the turnips about 3 to 4 minutes. When cooked, remove from the heat and cool them in cold water.
5. Boil soba noodles in boiling water about 6 to 7 minutes until al dente. Check the doneness by breaking the noodle with your your fingers. If it breaks, then it is ready.
6. Once noodles are cooked, remove from the heat and shock them in iced water. In water, mix the noodles by hands a few times for the best results.
7. Prepare other vegetables. In a large bowl, mix the noodles, dressing and then vegetables.