📝 About This Recipe
Originating from the Fukui prefecture, Oroshi Soba is a refreshing masterpiece that celebrates the cooling, digestive properties of spicy grated daikon radish. This dish features earthy buckwheat noodles bathed in a savory 'tsuyu' broth, offering a perfect balance of peppery heat and deep umami. It is the ultimate restorative meal, beloved for its clean flavors and the satisfying contrast between the nutty noodles and the crisp, fresh toppings.
🥗 Ingredients
The Noodles
- 200 grams Dried Soba Noodles (look for high buckwheat content, at least 70%)
The Oroshi (Grated Radish)
- 6-8 inches Daikon Radish (peeled; use the bottom half for more spice or top half for sweetness)
The Mentsuyu (Dashi Broth)
- 1.5 cups Dashi Stock (homemade Awase dashi or high-quality instant)
- 3 tablespoons Mirin (hon-mirin preferred)
- 3 tablespoons Light Soy Sauce (Usukuchi soy sauce keeps the broth clear)
- 1 teaspoon Sugar (to balance the saltiness)
Garnish and Aromatics
- 2 stalks Scallions (finely sliced into rounds)
- 1 handful Katsuobushi (dried bonito flakes)
- 1 pinch Kizami Nori (shredded dried seaweed)
- 1 teaspoon Wasabi (optional, for extra kick)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
👨🍳 Instructions
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1
Start by preparing the mentsuyu broth. In a small saucepan, combine the dashi stock, mirin, soy sauce, and sugar.
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2
Bring the broth to a gentle simmer over medium heat for 2 minutes to cook off the alcohol from the mirin. Remove from heat and let it cool completely; for a refreshing summer meal, chill it in the refrigerator.
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3
Peel the daikon radish and grate it using a Japanese grater (or the fine side of a box grater).
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4
Place the grated daikon in a fine-mesh strainer and press very lightly with your fingers to remove excess liquid. You want it moist, but not swimming in juice.
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5
Bring a large pot of water to a rolling boil. Do not add salt to the water, as soba noodles often contain salt already.
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6
Add the soba noodles to the boiling water, stirring gently to prevent sticking. Cook according to the package instructions (usually 4-6 minutes).
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7
While the noodles cook, prepare an ice bath in a large bowl.
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8
Once the noodles are al dente, drain them immediately in a colander.
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9
This is the most crucial step: Rinse the noodles under cold running water, 'massaging' them vigorously with your hands to remove the excess starch. This ensures a clean, firm texture.
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10
Transfer the rinsed noodles to the ice bath for 30 seconds to fully chill, then drain thoroughly. Excess water will dilute your flavorful broth.
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11
Divide the chilled noodles into two serving bowls.
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12
Pour the chilled mentsuyu broth over the noodles until they are partially submerged.
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13
Place a generous mound of the grated daikon right in the center of the noodles.
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14
Garnish with sliced scallions, a sprinkle of nori, a pinch of shichimi togarashi, and a fluffy handful of katsuobushi.
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15
Serve immediately, instructing your guests to mix the daikon into the broth and noodles before eating.
💡 Chef's Tips
Always use the bottom end of the daikon (near the root) if you prefer a sharper, spicier kick, or the top end (near the leaves) for a sweeter flavor. Never overcook soba; it should have a slight 'tooth' or snap to it. The 'massaging' of the noodles under cold water is mandatory—it prevents the noodles from becoming gummy and gives them a professional sheen. If you can't find daikon, a mix of red radishes can work in a pinch, though the flavor profile will be slightly more peppery and less earthy. Save the soba cooking water (sobayu) in a teapot; it’s traditional to mix it with the leftover broth at the end of the meal and drink it like a digestive tea.
🍽️ Serving Suggestions
Pair with a side of crispy vegetable or shrimp tempura for a classic 'Ten-Oroshi' experience. Serve with a chilled glass of dry Junmai Ginjo sake to complement the earthy buckwheat. A side of Japanese pickles (tsukemono) adds a nice acidic crunch to the meal. For a protein boost, add a soft-poached 'onsen' egg on top of the daikon mound. Enjoy on a humid afternoon with a glass of iced Mugicha (barley tea).