Oroshi Soba

Instructions

1. Cook the soba noodles
   Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions, usually 4-5 minutes. Stir occasionally to prevent sticking. They should be al dente, not mushy.
2. Rinse and chill the noodles
   Once cooked, drain the noodles and immediately rinse under cold running water, rubbing them gently with your hands to remove excess starch. Continue rinsing until the noodles are completely cold. Drain well and toss with 1 tablespoon of vegetable oil to prevent sticking.
3. Prepare the daikon
   Grate the daikon radish using a fine grater or food processor. Place the grated daikon in a fine-mesh sieve and gently press to remove excess moisture, but don't squeeze too hard as some moisture is desirable.
4. Prepare the toppings
   Finely slice the green onions. Cut the nori sheets into thin strips. Have all your toppings ready in separate small bowls.
5. Prepare the dipping sauce
   If using concentrated mentsuyu, dilute according to package instructions. If making your own, mix soy sauce with mirin. For an extra flavor boost, add a small amount of grated ginger to the sauce.
6. Assemble the dish
   Arrange the chilled soba noodles on serving plates. Top each portion with a generous mound of grated daikon, sprinkle with green onions, nori strips, and sesame seeds. Place a small dollop of wasabi on the side if using.
7. Serve immediately
   Serve the noodles with individual bowls of dipping sauce. Instruct diners to mix some of the daikon into their dipping sauce and dip the noodles before eating. Alternatively, the sauce can be poured directly over the noodles.