Cold soba with dipping sauce
Summer lunch. The trick is rinsing the noodles hard in cold water so they stop being sticky.
Dipping sauce
One part soy sauce, one part mirin, four parts dashi. Bring to a simmer, cool, and keep in the fridge for up to a week.
Notes
- Cook the soba a minute less than the packet says.
- Grated daikon and a little wasabi in the sauce are worth the effort.
- Leftover sauce makes a good base for a quick udon broth.