Chilled Soba Noodles with Dipping Sauce

Chilled Soba Noodles with Dipping Sauce

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Recipe for Kenwood by Eugene Hamilton


  • 1 cup instant dashi (1 cup hot water & 1 tsp dashi powder)
  • ½ cup plus 2 tablespoons soy sauce
  • ¼ cup mirin (sweet Japanese wine)
  • 1 sheet nori seaweed, toasted lightly over a gas flame and julienned
  • ¼ cup finely sliced spring onions, for garnish
  • ¼ cup finely grated daikon, for garnish
  • 2 tbsp roasted Japanese sesame seeds, for garnish
  • Wasabi
  • 300g buckwheat flour
  • 150g beaten eggs


  1. In a small saucepan, combine the dashi, soy sauce, rice vinegar, and mirin and bring to the boil, remove from the heat cool, and chill.
  2. Place flour into Kenwood Kitchen Machine mixing bowl and turn to 1, add the beaten eggs and mix for 1 ½ minutes.
  3. Press into a log shape then cut into 3 even sized pieces and feed through the Pasta Roller Attachment at the widest setting then fold the dough over itself 1/3 over 1/3 to give a layered effect. 
  4. Feed this through the pasta roller once more, repeat 4 times. 
  5. Turn the setting down to the next setting repeating until you reach the 3rd to last setting, repeat with the remaining dough. Cut the lengths into 25cm lengths or similar. 
  6. Switch the Pasta Roller Attachment out for the Spaghetti Pasta Cutter and feed the sheets through to create the noodles. Toss through a little buckwheat flour and hang over a wooden spoon to allow drying for 10 minutes.
  7. Place noodles into boiling water for 5 minutes until cooked. Remove from water and refresh under cold water then refresh in iced water until completely chilled. 
  8. To serve, divide the soba among Japanese bamboo baskets or rustic ceramic bowls, and sprinkle each portion with toasted nori & toasted sesame seeds.
  9. Serve the garnishes and dipping sauce on the side.

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