Served as main course. Vegetarian dish.

Japanese

For the Shitake dashi

8 dried Shiitake Mushrooms

1 inch Kombu seaweed

900 ml Water

For the Sesame dressing

750 ml Shitake Stock

300 ml Soy Sauce

250 gm granulated Sugar

230 ml Rice Vinegar

40 ml Sesame Oil

2 inches Gingerroot, grated

For the Noodles

200 gm Soba Noodles

1 Cucumber

2 Tomatoes, sliced

1/2 head Iceberg Lettuce

2 Tablespoons toasted Sesame Seeds

For the stock:- put all the ingredients in a pan and bring to the boil. When boiling remove seaweed. Simmer for 40 minutes, strain and cool. For the dressing:- Boil the prepared stock and add the soy, vinegar and and sugar - stir until dissolved. Add ginger and the sesame oil. The dressing is ready and can be stored in the fridge for upto six weeks. For the noodles:- Cook the noodles in boiling water until tender. Rinse the noodles in cold water and add the vegetables and dressing and toss until coated.

Preparation time: 15 minutes

Cooking time: 1 1/2 hours

Serves: 4

Tips: The dish can also be adapted for a non veggie by adding some chopped chicken, ham or salmon.

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