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Soba Noodle And Daikon Salad
Serves 4
Ingredients:
300 g dried soba noddles
1 small daikon (400 g), cut into matchsticks
4 green onions, sliced thinly
1 teaspoon sesame oil
100 g enoki mushroom
2 tablespoons thinly sliced pickled ginger
1 toasted seaweed sheet (yaki-nori), slicely thinly
Mirin Dressing:
1/4 cup (60 ml) mirin
2 tablespoons kecap manis
1 tablespoon sake
1 clove garlic, crushed
1 cm piece fresh ginger (5 g), grated
1 teaspoon white sugar
Cooking Instructions:
1. Cook noodles in a large saucepan of boiling water, uncovered, until just tender and drain. Rinse
noddles under cold running water, drain and set aside.
2. Meanwhile, for the mirin dressing, place all the ingredients in a screw-top jar and shake well.
3. Place noddles in a large bowl with daikon, onion and half of the mirin dressing, and toss gently to combine.
4. Heat oil in a small frying pan and cook mushroom, stirring, for 2 minutes.
5. Divide salad among serving plates and top with combined mushrooms, ginger and seaweed. Dizzle with
remaining mirin dressing.
Serve at room temperature.
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