Download ImageIngredients200 g dried soba noodles2 tbsp grated daikonscallions (chopped)wasabi pastenori (shredded)white sesame seeds (toasted, optional)Mentsuyu Dipping Sauce2 15 cm kombu sheets (dried kelp)1/2 cup soy sauce1/2 cup rice vinegar1 tbsp sugarStepsAdd kombu to 2 cups of water & set aside for 30 mins.Add soy sauce, rice vinegar & sugar into a small saucepan, bring to a boil & set aside.Remove kombu, combine with soy sauce mixture in a container with a lid, let cool to room temperature & refrigerate for at least 2 hrs.When ready to eat, bring a medium pot of water to a boil, cook noodles according to instructions on the packaging (usually abt 5 mins), drain & rinse under cold running water.Drain & divide noodles among 2 plates or zaru (if using) & top with shredded nori.Pour 3/4 cup of mentsuyu into a bowl for dipping the noodles & serve with grated daikon (I didn’t have any), scallions, wasabi & sesame seeds (add them into the mentsuyu just before eating. Source : www.instagram.com
