Photograph of the finished Oroshi soba

Japan · Mì soba củ cải mài Oroshi soba

Oroshi soba

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soba noodles Soba noodles 1.6 lb
  • Photograph of White radish White radish 1.8 lb
  • Photograph of Kombu seaweed Kombu seaweed 1.4 oz
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 1.1 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Nori seaweed Nori seaweed 4 sheets

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.
Start cooking