Ingredients:
- 100g buckwheat soba noodles
- 1 cup cucumber, julienned
- 6 radishes, thinly sliced
- 1/4 cup green onions, finely sliced
- 1 sheet nori, cut into thin strips
- 1 tablespoon toasted sesame seeds
For Dipping Sauce (Tsuyu):
- 1/4 cup dashi stock (instant is fine)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon grated ginger
- 1 teaspoon grated wasabi (optional)
Instructions:
- Cook soba noodles according to package instructions.
- Rinse thoroughly under cold water until completely cool, drain well.
- Arrange noodles on a serving plate or bamboo mat.
- Place cucumber, radishes, and nori strips in small separate piles alongside.
- Combine all dipping sauce ingredients in a small bowl.
- Serve noodles, vegetables, and dipping sauce separately.
- To eat, dip noodles and vegetables into the sauce.
- Sprinkle with green onions and sesame seeds as you eat.