Japanese Salad with Shiso Leaves, Sake, and Soba Noodles

Name: Japanese Salad with Shiso Leaves, Sake, and Soba Noodles
Ingredients: 0.75 cup soy sauce; 3 tablespoons sake; 4 teaspoons mirin (Japanese sweet rice wine); 3 tablespoons dried bonito flakes; 11 ounces soba noodles (about 3 bundles); 0.5 sheet toasted nori, cut into matchsticks (optional); 1 piece (6 inches) daikon radish, peeled, finely grated, and squeezed of excess juice; Shiso leaves; Radish sprouts; Tempura Crumbs

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Yield:

2 cups

Buckwheat noodles, called soba, a Japanese stable, are the backbone of this classic composed salad. It also includes shiso leaves, daikon, sake, and radish sprouts -- plus a flurry of deep-fried tempura crumbs for crunch.

Ingredients

For the dressing:

¾ cup soy sauce
3 tablespoons sake
4 teaspoons mirin (Japanese sweet rice wine)
3 tablespoons dried bonito flakes

For the salad:

11 ounces soba noodles (about 3 bundles)
½ sheet toasted nori, cut into matchsticks (optional)
1 piece (6 inches) daikon radish, peeled, finely grated, and squeezed of excess juice
Shiso leaves
Radish sprouts
Tempura Crumbs

Directions

Make the dressing: Cook soy sauce, sake, mirin, and 2 tablespoons water in a medium saucepan, stirring occasionally, over medium heat until bubbling, about 4 minutes. Add bonito flakes. Remove from heat, and let cool completely. Pour through a fine sieve into a small bowl; discard bonito flakes.
Bring a large pot of water to a boil. Add noodles; cook according to package instructions, about 5 minutes. Drain, and rinse under cold running water.
Arrange noodles in 4 serving bowls; drizzle each with 1 tablespoon dressing. Arrange nori, radish, shiso leaves, radish sprouts, and tempura crumbs around bowl. Serve with remaining dressing.