Hiyashi Tanuki Soba

Ingredients

• 200 grams Dried soba noodles
• 0.5 cup Tenkasu (crunchy tempura bits)
• 0.5 large Cucumber, julienned
• 2 pieces Large eggs (for shredded omelet)
• 0.5 cup Mentsuyu (concentrated noodle soup base)
• 1.5 cups Cold water (to dilute base)
• 2 stalks Green onions, thinly sliced
• 1 tablespoon Kizami nori (shredded seaweed)(optional)
• 1 teaspoon Wasabi paste(optional)
• 1 teaspoon Vegetable oil

Instructions

1. 1

   Whisk the eggs with a pinch of salt, cook a thin omelet in a lightly oiled pan, let it cool, and slice into thin ribbons.

2. 2

   Boil the soba noodles in a large pot of water according to package instructions, usually about 4-5 minutes.

3. 3

   Immediately drain the noodles and rinse them under cold running water, rubbing them gently to remove excess starch.

4. 4

   Submerge the rinsed noodles in a bowl of ice water for 1 minute to ensure they are perfectly chilled and firm.

5. 5

   Dilute the mentsuyu soup base with cold water according to the package ratio and keep it in the refrigerator until ready.

6. 6

   Divide the chilled noodles into two serving bowls and pour the cold soup base over them.

7. 7

   Arrange the julienned cucumber, shredded omelet, and green onions neatly on top of the noodles.

8. 8

   Finish by adding a generous handful of tenkasu and a pinch of shredded nori, serving with wasabi on the side.