Chilled Ikura Soba with Nori & Ribboned Shiso

Prep Time: 20 minutes

Cook Time: 15 minutes

As kiddos, the first bowl of cold soba noodles meant that the carefree days of summer were just around the corner for my brother and me. This simple dish, lovingly prepared by our busy mom amidst the hustle and bustle of summer activities, was topped with chopped scallions, cucumber,  and crunchy chicken nuggets (surprisingly delicious…and it convinced my brother and me to clean out plates). 

She would prepare large batches of the base sauce concentrate for the noodles, known as mentsuyu, and store them in jars, diluting as needed for each meal. It may seem trivial, but those noodles were more than just a meal; they were a cherished part of our summer memories, as I’m sure they are for many other Japanese families.  

 When preparing soba for myself now, I opt for ikura and shiso over chicken nuggets, yet each bite evokes nostalgic memories of carefree childhood summers. This recipe additionally features a savoy daikon sauce to pour over the noodles and crunchy cut strands of dried nori. A minimalist dish that's a perfectly light and refreshing meal for warm summer days!

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Soba, a Japanese noodle variety made from buckwheat flour, boasts a rich and storied history. Thought to have been introduced in the late 1500s by traveling Buddhist monks, soba quickly gained popularity during the Edo period, becoming a household staple. It played a significant role in Tokyo's growth from a small village to the bustling capital it is today, often sold in small food stalls along the streets for a quick bite, and to combat Vitamin B1 deficiency prevalent among residents who primarily consumed white rice.

With its slender, earthy-hued appearance, soba noodles offer a multitude of culinary possibilities. Whether enjoyed warm in soup or cold in dishes like soba salad, have long been a staple of Japanese cuisine, integral to daily life across the country, with each region boasting its own signature soba dishes. 

If you’re confused about any Japanese terminology, see below!

Ready to start cooking and slurping?

Chilled Ikura Soba with Nori & Ribboned Shiso

Bringing back cherished childhood flavors, this chilled soba noodle dish is @kuishinbo_maya's grown-up twist on her mom's signature lunch. This minimalist creation provides a perfectly light and refreshing meal for warm, sunny days!⁠

Recipe and Photography by Maya Alderman (@kuishinbo_maya)

Forge to Table Knives

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients:

Mentsuyu & Daikon Sauce

• 1 cup soy sauce or tamari (gluten-free)

• ¼ cup sake

• 1-½ cup mirin

• 1, 2-inch piece dried kombu

• 1-½ cup katsuobushi (dried bonito flakes)
  

• Water, as needed

• Freshly grated daikon radish, as needed

Soba & Toppings

• 16 ounces dried soba

• 4 - 6 ounces, ikura

• 8 each shiso leaves, chiffonade

• 1 sheet roasted nori 

• White sesame seeds, toasted, for garnish

• Ice, crushed, for garnish

 Directions:

1. MENTSUYU. In a small saucepan, combine soy sauce, sake, mirin, dried kombu, and katsuobushi. Bring the mixture to a boil over medium-high heat, then reduce to a simmer once boiling, and cook for 7-9 minutes until the solution thickens slightly. Remove the pan from the heat and strain the contents. Allow the liquid to cool to room temperature.

2. DAIKON SAUCE. Once the mentsuyu has cooled, in a separate vessel, begin by diluting 1/2 cup of sauce per person using the 1:2 ratio (mentsuyu to water). Then, add 1 tablespoon of grated daikon radish for each person. Adjust the ratio of mentsuyu and daikon according to your preference.

3. NORI. For this task, you'll need your Titanium Shears. Begin by taking your sheet of toasted nori and folding it in half. Then, cut it into two equal pieces, cutting along the fold line. Next, fold each of these two sheets into thirds lengthwise and cut along the fold lines, resulting in a total of six sheets. Stack these six strips on top of each other and cut the thinnest strips possible along the shorter side to create your shredded nori. Each bowl gets a quarter sheet. 

4. SOBA. Cook the noodles according to the package instructions. Once cooked, drain the noodles using a strainer and rinse under cold water to remove excess starch and stop the cooking process. Shake the strainer well to drain any remaining water, then portion the noodles into individual bowls.

5. ASSEMBLE. Start by pouring the designated amount of sauce over the noodles. Next, add a light handful of crushed ice over the noodles to keep them chilled. Then, top with a dollop of ikura and a sprinkle of ribboned shiso, shredded nori, and toasted white sesame seeds. Grab your chopsticks and enjoy!

Chef Notes:

·   Easily swap noodles for udon or cha soba (green team noodles) if available. If you’re feeling ambitious, make your own udon using our recipe ‘here’. 

·   All ingredients are commonly found in Asian (Japanese or Korean) markets.

·   For a gluten-free option, use tamari instead of soy sauce, noting that soba noodles are traditionally gluten-free; check the packaging/brand of your soba just in case.

·   Store your leftover mentsyu in a jar for up to a month for quick and convenient noodle meals whenever the cravings strike!