Soba Noodles with Sauce

Noodle dishes are always a good idea!

Dashi clear soup: 7, 5 x 30 cm piece of dashi kombu, comb notch and make with 7 cups of water about 10-15 min on low to medium heat until kombu rises to the surface. Discard (or serve) kombu and use the clear soup.

Bring 8 cups of water to a boil (no salt!) and pour in the soba noodles, bring to a boil repeatedly. Add 1 cup cold water and bring to boil repeatedly. Turn off flame and let stand for 1 min, then pour the noodles into a colander and quickly quench with cold water until the noodles are completely cool. After about 2 min, when the noodles are completely drained, place them on a clean cotton towel in strands about 4 cm wide and 1 cm thick to make them even drier.

Cut nori leaves diagonally in half and lightly toast one side. Place a piece of nori with the unroasted side down close to the bottom edge of the bamboo mat, place noodle strands on top of the nori, leaving a 2 cm margin at the top and bottom, roll up the nori using the mat like a sushi roll, pressing the mat firmly smooth to get the right give, while rolling up the mat never comes into contact with the noodles, the finished rolls look like cigars. Remove mat and cut the roll into 3 cm pieces with a wet kitchen knife.

Sauce: bring soy sauce, bonita flakes and dashi clear soup to a simmer, remove from d

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