Cold soba noodles/buckwheat noodles

Ingredients

• 350 g buckwheat noodles
• Condiments: (of your choice and/or availability)
• finely grated fresh ginger
• finely chopped shiso leaves
• finely julienned myoga (Japanese ginger)
• finely chopped green onions
• finely shredded nori seaweed
• toasted sesame seeds (black/white)
• Nanami togarashi (flavored pepper)
• a dollop of wasabi

Kaeshi:

• ½ cup Kikomann soya sauce
• ½ cup mirin, with alcohol base
• ¼ cup brown sugar

Dashi Stock:

• A piece of 4-5 inch dried kombu seaweed
• 2 packets of bonita flakes
• 3 cups water

Dipping Sauce:

• 1 cup of kaeshi
• 1-2 cups dashi stock

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Preparation

• Heat the mirin sauce over low heat, then add in soya sauce and sugar. Cook until sugar has melted and remove any scum off the top. Strain and set aside.
• Dashi Stock:
  Presoak the kombu in 3 cups of water for about 15-20 minutes to soften. Bring the water a fast boil and drop in bonita flakes. Turn off heat and cover to let it cool. Strain liquid through a sieve and use your fingers and sqeeze out most of the flavor. Set is aside for later.
• Dipping Sauce:
  In a saucepan simmer kaeshi and dashi stocks over medium heat. Let it simmer for about 5-8 minutes, remove and let cool. Season to taste. You can easily prepare this ahead of time.
• Cook the noodles:
  Add enough water to a large pot and bring to a fast boil. Add the noodles a little at a time. Stir to make sure the noodles are completey covered in water. Turn heat to simmer and cook for about 8 minutes depending on the thickness of the noodles or follow directions on the package.
  
• Test the noodle, it should be cooked through but not soft or mushy. Pour the noodles into a colander and reserve some of the water. Run cold water to cool down the noodles. When the noodles are cool enough to handle, take a handful of noodles and wash it under the water until the water is clear. This helps removes any traces of starch on the noodles. Drain well and set aside.
• Arrange noodles in individual plates and set out dipping bowls for the sauce, and condiments. Fill each dipping bowls halfway with dipping sauce.

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