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Japanese-style Cold Green Noodle Salad
Recipe by Chef Ikuei Arakane 'Kinsan' From Wasshoi
Ingredients
- Japanese Green Tea Noodles, as needed
- Soba Dashi, as needed
- Salad of your choice, as needed
- Grated Daikon Radish, as needed
- Wasabi Paste/Grated, as needed
- ONION MUSTARD DRESSING
- 250g onion
- 15g garlic
- 12g hot mustard
- 15g mild mustard
- 85ml mirin
- 100ml soy sauce
- 50ml Japanese vinegar
- 50ml apple vinegar
- 50ml water
- 350ml grapeseed oil
- Salt and pepper to taste
Method
- Bring pot of water to boil and cook green tea noodles for 5 minutes while stirring occasionally to avoid the noodles sticking.
- Cool noodles in ice water until cold (cook time can be adjusted depending on how soft you want the noodles to be).
- Wash, cook and cut salad vegetables to desired size.
- Place noodles in a bowl, garnish with salad and dress with soba dashi and onion mustard dressing.
- Mix everything in the bowl before eating.
ONION MUSTARD DRESSING
- Cut onions into small pieces.
- Blend all ingredients in food blender until every ingredient is well blended and smooth in consistency.
