Ingredients card / Shopping list
360g Hakubaku soba noodles
400g Daikon (finely julienned)
4 Spring onions (finely sliced, diagonally)
2tbsp Pickled ginger (finely sliced)
100g Enoki mushrooms (trimmed)
1tsp Sesame oil
1 sheet Toasted yaki-nori (finely sliced)
2tbsp Kecap manis
1 clove Fresh garlic (crushed)
5g Fresh ginger (grated)
Recipe By: Hakubaku
Serves 4 adultsIntroduction
A traditional salad to tickle the senses...
STEP ONE:SOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside in fridge.
STEP TWO:MIRIN DRESSING
Combine the mirin, kecap manis, grated ginger, garlic, sake, and sugar.
(the best way would be to put all the ingredients in a sealed shaker or screw-top jar and shake well to combine).
In a large bowl, place the noodles, daikon, spring onion and half the dressing.
Gently toss to combine.
STEP FOUR:ENOKI MUSHROOMS
Heat the sesame oil in a small frying pan.
Stir-fry mushrooms for 2 minutes.
Combine with pickled ginger and yaki-nori.
Divide salad between 4 serving plates.
Top each plate with mushroom mixture.
Drizzle with remaining mirin dressing.