Sunday, November 15, 2009
Trying to make up for all that cheesecake that has been going around the humble household with a light lunch today. Cold Japanese buckwheat noodles with green onion, sesame seeds and toasted crumbled nori. Served with wasabi, pickled ginger and a dipping sauce.
This is a very easy meal to throw together, just boil some buckwheat noodles and rinse well with cold water and let drain. Assemble a serving of noodles on a plate and top with freshly toasted sesame seeds (medium heat in a dry skillet) and chopped green onion. I quickly toast a sheet of nori over a gas flame and then crumble over the noodles.
For the dipping sauce I mix the following together:
1 cup water
1/4 teaspoon dashi granules
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1/2 cup mirin
1 tablespoon bonito flakes
I heat this mixture to barely a simmer and let sit for a few minutes, then strain through a fine mesh sieve, discarding the bonito flakes. Let the sauce cool to room temperature and it is ready to serve with the cold noodles.