Food & Cooking Recipes Salad Recipes Japanese Salad with Shiso Leaves, Sake, and Soba Noodles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print