Chasoba Noodles with Dipping sauces and Accompaniments
SERVES: 4 DIFFICULTY: Easy
270g Hakubaku chasoba
4 Spring onions (finely sliced)
3cm piece Fresh ginger (finely julienned)
1 sheet Nori (toasted, shredded)
1tsp Sesame oil
40g Sesame seeds (toasted)
4tbsp Hakubaku Wasabi sauce
1tbsp Bonito flakes
1/3 cup Japanese soy sauce
1/3 cup Mirin
1tsp castor sugar
1.5 cups Water
STEP ONE:CHASOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then place in a bowl.
Add sesame oil and seeds and gently toss to combine.
set aside in fridge.
STEP TWO:DIPPING SAUCE
In a small saucepan, place the bonito flakes, soy sauce, mirin, sugar and water.
Bring to the boil then reduce heat and simmer for 5 minutes.
Remove from heat, cool, then strain through a fine sieve.
Divide noodles between 4 serving plates and sprinkle with shredded nori.
Using individual small bowls, one of each per person, for dipping sauce, wasabi, ginger and spring onion.
Holding bowl of dipping sauce in one hand and using chopsticks to pick up noodles and accompaniments, dip into dipping sauce then eat.
Alternately, combine dipping sauce with noodles first.
Other accompaniments may be served, such as salad vegetables, if you would like a little more variety.