Oroshi Soba

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Oroshi Soba Noodle with Refreshing Grated Daikon Radish

Oroshi soba is a simple yet nourishing Japanese soba noodle dish. This recipe features buckwheat noodles served in a savory soup base, topped with grated daikon, katsuobushi, and scallions. The term “Oroshi” refers to grating in Japanese, highlighting the use of grated daikon radish, which adds a refreshing and slightly sweet taste to this delightful noodle dish.

While this dish is often enjoyed as a chilled noodle dish during warm seasons, it’s especially comforting to prepare when daikon radishes are in season—typically in winter. The sweetness of winter radishes makes them perfect for eating raw, enhancing the overall flavor and texture of Oroshi soba.

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RECIPE

Servings: 1

Time: 10 minutes

Ingredients:

• For the soba:

  • 1 serving soba noodles

  • 2-inch thick piece of daikon radish

  • 1 tbsp katsuobushi (bonito flakes)

  • Scallion (chopped)

• For the soup base:

  • 1 cup water

  • 2½ tbsp mentsuyu (Japanese noodle soup base)

My Kitchen Tools:

Grater

Instructions:

1. Prepare the soba noodles:
   Cook the soba noodles in boiling water according to the package instructions (typically 5-8 minutes). Once cooked, drain the noodles and rinse them under cold water to remove excess starch. Set aside.

2. Make the soup base:
   In a small pot, boil 1 cup of water. Once boiling, stir in the mentsuyu soup base. Remove from heat.

3. Prepare the daikon radish:
   Peel the daikon radish and grate it finely. Gently squeeze the grated daikon to remove excess moisture and set it aside.

4. Assemble the dish:
   In a serving bowl, place the cooked soba noodles. Pour the warm soup over the noodles. Top with the grated daikon, sprinkle with katsuobushi, and garnish with chopped scallions.

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