Chilled green-tea soba with grated daikon and dipping sauce

SERVES 4 AS A STARTER // PREP TIME 15 MINS // COOK 10 MINS (PLUS STANDING)

Chilled soba is a refreshing summer dish, made even more so when the dipping sauce is served chilled. Mix and match the accompaniments – pickles won’t hurt, while adding tofu and snow peas will turn it into more of a meal. 200 gm dried green-tea soba

noodles (see note)

½ tsp grapeseed oil

½ tsp sesame oil

Shiso leaves (optional; see note), finely grated daikon and thinly sliced spring onion, to serve SOBA DIPPING SAUCE 25 gm dried bonito flakes

(see note)

2 tbsp light soy sauce or shoyu (see note), or to taste 2 tbsp mirin

½ tsp finely grated ginger

1 For soba dipping sauce, bring bonito flakes and 300ml water to a simmer, then remove from heat and stand to infuse for

5-6 minutes. Strain, pressing all liquid out of bonito flakes, then add soy, mirin and ginger. Refrigerate to chill.

2 Cook soba in a saucepan of boiling water, arresting the boiling water twice during cooking by adding 125ml cold water, until noodles are tender (3-4 minutes). Drain, refresh in iced water, then drain well.

Toss with oils to coat and serve cold with shiso leaves, daikon, spring onion and dipping sauce.

Note Green-tea soba noodles are available from select supermarkets; substitute 100 per cent buckwheat soba. Bonito flakes are available from the Asian section of select supermarkets and from Asian grocers, or substitute 1 tsp dashi powder, available from select supermarkets. Shoyu, traditionally brewed Japanese soy sauce, is available from Asian supermarkets. Shiso is available from select

Asian grocers. Wine suggestion A crisp, dry Hunter sémillon.