Chilled Soba Noodles With Two Sauces Recipe - Los Angeles Times

Name: Chilled Soba Noodles With Two Sauces Recipe - Los Angeles Times
Total time: 20 min
Ingredients: 1 1/2 cups Bonito, Shiitake and Kombu Dashi (see recipe below); 1/2 cup Shoyu Tare (see recipe below); 1 cup whole walnuts; 1 tablespoon granulated sugar, preferably organic; 1 recipe Homemade Soba Noodles, rinsed and ready to be eaten; 1 piece (about 2 inches long) daikon radish, peeled and grated into a fine paste; 2 scallions, whites and greens sliced into small rounds; 1 tablespoon grated wasabi; 2 1/2 cups filtered water; 1 piece kombu, about 2 inches long; 1 dried shiitake mushroom; 10 grams (1 1/2 cups) dried bonito flakes; 1 1/2 tablespoons hon mirin (not “mirin-type”); 2 teaspoons granulated sugar, preferably organic; 1/2 cup Japanese soy sauce

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Ground walnuts and fragrant aromatics flavor a dashi-based sauce that pairs beautifully with chilled soba.

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Fine-mesh sieve
Saucepan
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Paper towel
Mixing bowl
Dish
Plate
Serving platter
Chopsticks

Ingredients

1 1/2 cups Bonito, Shiitake and Kombu Dashi (see recipe below)
1/2 cup Shoyu Tare (see recipe below)
1 cup whole walnuts
1 tablespoon granulated sugar, preferably organic
1 recipe Homemade Soba Noodles, rinsed and ready to be eaten
1 piece (about 2 inches long) daikon radish, peeled and grated into a fine paste
2 scallions, whites and greens sliced into small rounds
1 tablespoon grated wasabi
2 1/2 cups filtered water
1 piece kombu, about 2 inches long
1 dried shiitake mushroom
10 grams (1 1/2 cups) dried bonito flakes
1 1/2 tablespoons hon mirin (not “mirin-type”)
2 teaspoons granulated sugar, preferably organic
1/2 cup Japanese soy sauce