INGREDIENTS

1. 4spring onions, finely chopped
2. 1sheetnori(4 inches)
3. 14ounces driedsoba noodles
4. 1teaspoonwasabi paste

5. Sauce

6. 1 1/4ouncesbonito flakes, see note
7. 7fluid ouncesshoyu
8. 7fluid ouncesmirin
9. 3cupswater

DIRECTIONS

1. Note:the recipes calls for kezuri-bushi but the zaar computer likes the name bonito flakes better.
2. Mix all the sauce in a pan and boil over high for 2 minutes.Reduce to medium heat and cook 2 more minutes. Strain thru muslin.Cool.Chill.
3. soak onions in ice cold water for 5 mins then squeeze out excess water.
4. Toast nori over med flame until dry and crisp then cut into 1/8 inch wide strips with a sissor.
5. Heat 9 cups water in large pan.it should NOT be more than 2/3 pan’s depth.
6. Bring to boil and add soba.Distribute evenly and stirto prevent sticking.When it is bubbling pour 1/4 cup cold water in to lower temperature.
7. Repeat and cook for time stated on your soba package.If notime is stated use 5 minutes.Test the noodle.You should be able to cut it with your finger.It should be tender.
8. Put large sieve under cold running water and pour soba in then wash with hands.Rub well to remove starch.It should feel slightly elastic.Drain again.
9. Pour dipping sauce into 4 cupsPut wasabi and onions on individual serving dishes for guests.Divide soba between 4 plates.Sprinkle with nori strips and serve cold with sauce, wasabi and onions.
10. Have each guest mix the wasabi and onions into sauceTo eat hold the sauce cup in one hand.Pick up noodles using chopsticks [right. I use a fork] and dip in end of dipping sauce.Slurp in noodles with lips.
11. YOu can also use yuzu, lime rind, fine grated radish, thin sliced garlic or fresh grated ginger root with the wasabi and onions or in place of.