An Exercise in Simplicity — Mori Soba

Who knew the simplest dishes to prepare can be the most satisfying? Cold buckwheat noodles with a sweet-salty dipping sauce (tsuketsuyu) hit just the right spots. Although it’s best enjoyed in Japan, you can make them at home and let the taste transport you to the Land of the Rising Sun.

YOU’LL NEED

For the noodles:
200 grams of soba noodles

For the dipping sauce:
1/2 cup Mirin
1/4 cup soy sauce
1/4 cup sake
2 tablespoons rice wine vinegar
1/2 teaspoon dashi stock powder
1 tablespoon sesame oil

TO MAKE

Bring a pot of lightly salted water to a boil and cook the noodles according to package instructions.
When the noodles are done, strain them, and rinse with running cold water to remove the excess starch and give them a refreshing texture. Place in a bowl.
Heat the sake in a small saucepan over medium heat until the alcohol evaporates.
Add the rest of the ingredients and bring to a simmer, stirring now and then.
Serve the dipping sauce on the side and garnish the noodles with green onions or grated ginger, if desired.