Soba Noodles (100% Buckwheat — Naturally Gluten-Free)

Ingredients

• 2 litres water
• 10g sea salt
• 200g 100% buckwheat soba noodles (kneaded without wheat binder)
• 15ml dashi stock (kombu and bonito)
• 15ml tamari (wheat-free soy sauce)
• 10ml mirin
• 5g wasabi root, freshly grated
• 4 sheets nori, cut into strips
• 20g daikon radish, finely julienned
• 2 spring onions, bias cut
• 10g toasted sesame seeds
• 5ml toasted sesame oil

Method

1. 1
   Bring 2 litres water with 10g salt to rolling boil in large pot.
2. 2
   Add 100% buckwheat soba noodles; stir immediately to separate; cook uncovered for 3 minutes until just tender (do not overcook).
3. 3
   Pour noodles into sieve and rinse under cold running water 30 seconds, stirring gently to remove starch; drain thoroughly.
4. 4
   Combine dashi, tamari, and mirin in small saucepan; warm gently over low heat for 2 minutes (do not boil).
5. 5
   Divide noodles into 2 serving bowls; ladle 150ml warm dipping sauce into each small accompanying bowl.
6. 6
   Arrange daikon, spring onion, nori strips, and small dollop wasabi around bowls; drizzle noodles with sesame oil and sprinkle sesame seeds; serve with dipping sauce on the side for dipping.