Chilled Ginger Soba
A favorite dish of mine no matter the weather; winter or summer. Your choice to have this recipe served at room temperature of I prefer it served chilled. A popular Japanese Restaurant in a famous mall here serves there dish topped with ice cubes and ice cold dashi.
8 oz. soba noodles, cooked according to package directions, drained
¼ c. Aloha shoyu
2 tsp. mirin sake
juice of 1 lemon
½ (6 oz.) block kamaboko (steamed fish cake), julienne
¼ c. green onion, chopped
½ c. won bok, chopped
2 TB pickled ginger
Garnish: fresh grated ginger
2 c. water
2 TB bonito flakes
4 dried shrimp
2-inch dashi kombu (dried seaweed for soup)
½ lemon, after juiced
In a saucepan over medium heat, bring water, bonito, shrimp, kombu and lemon to a boil. Reduce heat; simmer 5 minutes. Remove from heat; strain. Reserve dashi. Discard kombu and lemon; coarsely chop shrimp; reserve. Into liquid; add soy sauce, mirin and lemon juice. Refrigerate to bring to desired temperature.
In a mixing bowl, toss shrimp with soba, kamaboko, onion, won bok and pickled ginger. For service, divide soba mixture among serving bowls, top with grated ginger. Serve with bowls of dashi or pour dashi over soba mixture. Serves 2-4.