Ingredients for six people:
- 1 cup walnuts
- 2 tablespoons sugar
- 2 1/4 cups dashi stock (room temperature)
- 3/4 cup kaeshi (room temperature)
- 340 grams soba noodles
- grated daikon
- wasab
- spring onion
In a food processor and mortar, grind the walnuts together with the sugar until they form a smooth paste, then add 3 tablespoons of tsuyu (tsuyu is the mixture resulting from mixing the kaeshi with the dashi stock). Set aside.
In a small bowl, mix the dashi with the kaeshi, divide between the different bowls and set aside. Grate the daikon and drain it well, squeezing it with your hands to remove the water and keep it compact. Chop the spring onion and prepare the wasabi.
In a large pot of boiling water, cook the noodles according to the instructions on the packet for about four minutes. Once cooked, drain the noodles using a colander and immerse them in cold water with ice, drain again and rinse them under cold water. Then dip them in ice water again and finally drain them and divide them among the plates.
Serve the noodles immediately together with the dipping sauces and garnishes.
Kaeshi (noodle base broth)
- 1 cup soy sauce
- 2 1/2 tablespoons mirin
- 2 1/2 tablespoons sugar
In a saucepan, combine the soy sauce, mirin and sugar. Bring to the boil and cook until the sugar dissolves, 2 to 3 minutes. Remove from the heat and allow to cool completely.
