Oroshi soba

Method

1. 1 Cook the kombu broth, then season with soy sauce and mirin, and let it cool completely.
2. 2 Grate the radishes finely on a grater, then let them drain on a sieve for 5 minutes without squeezing.
3. 3 Don't squeeze out all the juice from the radish; that juice is what gives the dish its mild spiciness.
4. 4 Boil soba noodles for 4 minutes, then rinse with cold water and squeeze out the excess flour.
5. 5 Soak the noodles in ice water for 40 seconds, then drain and place in a bowl.
6. 6 Scoop the grated radish onto the noodles, then drizzle with cold soy sauce and sprinkle with shaved tuna, green onions, and seaweed.