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Cha Soba with soy dip

Itamae | 4 persons
Cha Soba with soy dip
Ingredients
  • Cha Soba noodles
    300 gr
  • Goma Abura
    1 el
  • Irigoma Kuro
    1 el
  • Itamae Nori
    2 vellen
  • Kikkoman Sojasaus
    4 el
  • Uchibori Rice Vinegar
    1 el
  • Suiker
    1 tl
  • Katsuobushi
    1 el
Preparation
  • Cook the Cha Soba by following the instructions on the packaging.
  • Drain the noodles in a colander and rinse with ice-cold water.
  • Mix with the Goma Abura and the Irigoma Kuro.
  • Roast the Itamae Nori over a gas stove for circa 10 seconds per side and then cut into fine strips.
  • Mix the Kikkoman Soy Sauce, Uchibori Rice Vinegar, sugar, Katsuobushi and finely chopped chilli in a saucepan, bring to a boil and set aside to cool.
  • Strain the sauce.
  • Serve the noodles with the nori strips and the dip.
     
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