Soba (buckwheat) noodles are very popular in Japan and today outside Japan too. There are many varieties of Soba dishes with different toppings and sauces. Soba noodles can be served in hot broth or with a cold dipping sauce. The recipe here is cold Soba with Daikon Oroshi (grated Daikon radish). It is very refreshing and great for Japan’s hot and humid summer.
Oroshisoba is a very popular summer Soba dish at Soba restaurants in Japan. If you have been in Japan during summer, you must understand how hard the temperature and humidity can be on your body … you don’t feel like eating at all! Cold noodles are an easy food to eat when you don’t have much appetite from the heat, and grated Daikon radish helps, too. Raw Daikon has a little spiciness and a refreshing flavor which can promote your appetite.
Although Soba is tasty, some people may feel the dish is too light and bland with only Daikon. Adding Tenkasu (fried Tempura batter) gives the dish a richer and deeper flavor. Fried Tempura batter is small bits of deep-fried batter sold in a bag. You could make Tenkasu at home, but buy it if possible since it’s so much easier.
It is very easy to make Oroshisoba (especially if you keep Mentsuyu handy). And your family will love you when you serve this for a hot summer day!
- 200g dried Soba (buckwheat noodle)
- 1 C Daikon radish, grated
- 1/2 C Tenkasu (fried Tempura batter)
- 2-3 green onions
- ginger root
- 1/3 C Mentsuyu
- 2/3 C cold water
- Nori (roasted seaweed) ,thinly sliced
- Cook dried Soba according to the package. Wash in running cold water and set aside while it cools.
- Grate Daikon, cut green onions thinly, and grate ginger root.
- Mix Mentsuyu and water in a bowl and set aside.
- Place cooked noodles in a serving bowl, top with Daikon, Tenkasu, green onions, ginger, and Nori, and pour Mentsuyu over.