Soba Toshikoshi (New Year's Eve — Japanese Tradition)

Ingredients

• 2L water or dashi (kombu and bonito stock)
• 10g sea salt
• 200g dried soba noodles (buckwheat, preferably 100% sobakо)
• 30g nori seaweed sheet, cut into thin strips
• 2 green onions, sliced thinly on the bias
• 5g sesame seeds, toasted
• 10ml mirin (sweet Japanese rice wine)
• 5ml soy sauce

Method

1. 1
   Bring water or dashi to a rolling boil in a large pot; add sea salt.
2. 2
   Add soba noodles, stir gently to separate, return to a boil; cook uncovered 3–4 minutes until al dente (test for doneness by tasting).
3. 3
   Drain noodles in a colander, rinse under cold running water with gentle agitation for 10 seconds; drain thoroughly.
4. 4
   Divide hot broth between two bowls, add mirin and soy sauce, stir to combine.
5. 5
   Place noodles into each bowl, arrange nori strips, green onion slices, and sesame seeds on top.
6. 6
   Serve immediately at table; according to tradition, consume noodles in one long slurp for good luck in the coming year.