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      RECIPE TITLE "Green-tea and Buckwheat Noodles Recipe" source:        yields Serves 6

    A variation of soba (buckwheat flour noodles), powdered green tea is mixed into the noodle dough. The subtle flavor of green tea highlights this version of zaru soba or chilled buckwheat noodles served in a bamboo box.


    For Dashi:
    One 6-inch piece of kombu seaweed
    1 1/2 quarts water
    1 1/2 cups loosely packed dried bonito flakes

    For Dipping Sauce:
    2 1/2 cups dashi
    1/2 cup soy sauce
    4 tablespoons mirin
    1 teaspoon sugar
    3 cups loosely packed bonito flakes

    12 ounces dried green tea soba
    1/4 cup fine shredded toasted nori

    2 tablespoons wasabi powder mixed with 1 1/2 tablespoons water to form a thick paste, cover, and let stand for 10 minutes
    6 tablespoon finely grated daikon
    6 tablespoons finely chopped green onions, rinsed in cold water and gently squeezed

    Masterclass in Japanese Cooking
    Masterclass in Japanese Cooking Assembles 20 of the most celebrated chefs to produce 60 recipes, both basic and ambitious, to cook at home: one of which is selected in each chapter to be a Masterclass, to take you step-by-step through the full preparation to the perfected presentation of the finished dish. Superbly designed and illustrated with exquisite photographs, this book is a complete and satisfying cookery course in one volume.

    TO MAKE DASHI: With a damp cloth, wipe the kombu. Put it in a saucepan with 1 1/2 quarts water. Over medium heat, slowly bring just under a boil. Remove the kombu and return the water to a boil. Add the bonito flakes and do not stir. Immediately remove the pan from the heat and let the flakes settle to the bottom of the pan. Strain the stock (dashi) into a saucepan. Makes 6 cups.

    TO MAKE DIPPING SAUCE: In a medium saucepan, combine the dashi, soy sauce, mirin, and sugar. Bring just to a boil over medium-high heat. Add the bonito flakes, do not stir, and remove from the heat. Let it sit and settle to the bottom of the pan for 10 minutes; drain the dipping sauce into a container and chill. Refrigerate in a covered container up to 2 weeks.

    TO COOK SOBA: Bring a large pot of water to a boil. Add the noodles, stir and until it comes to a second boil. Reduce to medium-high heat and continue boiling for 5 - 8 minutes or until tender but firm to the bite. Drain in a colander. Rinse thoroughly with cold water. Drain. Divide the noodles among the 6 baskets or put into shallow soup bowls.

    TO SERVE: Sprinkle the nori shreds over the noodles. Pour about 1/2 cup of the dipping sauce equally among six small bowls. In small condiment dishes, arrange equal amounts of wasabi, daikon, and green onions.

    TO EAT: With chopsticks each diner mixes a dab of wasabi with the green onions or daikon, and smears them on the noodles. Take that portion of noodles and dip into the dipping sauce. Lift to the mouth and eat.

    INGREDIENT TIP: Wasabi paste comes in a plastic squeeze tube. Once opened, refrigerate. Nori shreds come packaged or use a toasted nori sheet and with scissors, cut the sheet crosswise in half, then crosswise into 1/8-inch wide strips.

    Recipe created exclusively for by Joyce Jue.


    Facts per Serving
    Calories: 338 Fat: 5g Carbohydrates: 47g
    Cholesterol: 24mg Sodium: 2468mg Protein: 27g
    Fiber: 0g % Cal. from Fat: 13% % Cal. from Carbs: 56%

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