- 1 tsp (5 g sachet) instant dashi granules (see Note)
- 2 tbsp Japanese soy sauce
- 2 tbsp mirin
- 1 tbsp rice wine vinegar
- 1 tsp caster sugar
- 120 g soba noodles
- sliced spring onions, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make soba noodle sauce, dissolve dashi in 2 tbsp boiling water. Stir in 60 ml water, soy sauce, mirin, vinegar and sugar until combined. Refrigerate until cold. The sauce will keep in the fridge for up to 1 month.
Cook noodles in a pan of boiling water for 4 minutes or until al dente. Drain and rinse under cold running water until cool. Toss with sauce and top with spring onions, to serve.
• Instant dashi, white miso paste, Japanese white sesame paste and cooking sake are available from Japanese and selected Asian food shops. Instant dashi is sold as granules and is used to make stock for Japanese dishes.
Also written by Kirrily La Rosa and Wendy Quisumbing. Photography by Chris Chen.