Homemade Ita Soba with Sesame Sauce

Ingredients

• 200g (7 oz) buckwheat noodles 200g (7 oz) buckwheat noodles
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons toasted sesame seeds 2 tablespoons toasted sesame seeds
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 small daikon radish, grated 1 small daikon radish, grated
• Toasted sesame seeds, for garnish Toasted sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 58g, 4g
• Protein: 12g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Cook the buckwheat noodles according to the package instructions. Drain and rinse with cold water to remove excess starch.
2. 2.
   In a small bowl, combine the soy sauce, toasted sesame seeds, mirin, rice vinegar, and sugar. Mix well until the sugar is dissolved.
3. 3.
   Place the cooked noodles on a wooden board or a large serving platter.
4. 4.
   Pour the sesame sauce over the noodles, ensuring they are evenly coated.
5. 5.
   Garnish with sliced green onions, grated daikon radish, and a sprinkle of toasted sesame seeds.
6. 6.
   Serve immediately and mix the noodles with the sauce and toppings before eating.

Treat your ingredients with care...

• Buckwheat noodles — Cook the noodles according to the package instructions, but make sure not to overcook them as they should have a slightly chewy texture.
• Toasted sesame seeds — Toast the sesame seeds in a dry pan over medium heat until they turn golden brown and release their aroma. Be careful not to burn them, as it can give a bitter taste to the dish.

Tips & Tricks

• For a twist, add some cooked and sliced chicken or tofu to the dish for added protein.
• If you prefer a spicier flavor, add a dash of chili oil or sprinkle some shichimi togarashi (Japanese seven spice) on top.
• Experiment with different toppings such as shredded nori (seaweed), pickled ginger, or julienned cucumber for added freshness and crunch.
• If you can't find buckwheat noodles, you can substitute them with soba noodles, which are made from a combination of buckwheat and wheat flour.
• Leftover Ita Soba can be enjoyed cold as a refreshing noodle salad the next day.

Serving advice

Serve Ita Soba immediately after mixing the noodles with the sauce and toppings. It is best enjoyed fresh and at room temperature.

Presentation advice

To enhance the presentation, arrange the sliced green onions and grated daikon radish in an attractive pattern on top of the noodles. Sprinkle some additional toasted sesame seeds for an extra touch of elegance.