Step 1

Gather all the ingredients.

Step 2

In a medium saucepan, add water and bring it to near boiling point.

Step 3

Add the katsuobushi (dried bonito flakes) and let it simmer for 15 seconds, and then turn off the heat. Set aside and let the katsuobushi steep for 15 minutes.

Step 4

Meanwhile, peel daikon skin, grate it (I use this grater), and set aside.

Step 5

Cut the green onion into fine rounds.

Step 6

After 15 minutes of steeping, strain the katsuo dashi into a measuring cup. You should have 1 ¼ cup. If you don’t have it enough, add water.

Step 7

Add mirin, sugar, and soy sauce. Bring it to boil on medium heat and turn off the heat.

Step 8

Mix well and taste it. If necessary, season with kosher salt.

Step 9

Place the pot in iced water to cool the sauce down before transferring to the refrigerator (if you are planning to serve later on).

Step 10

Bring a large pot of water to a boil. Do not use small pot when cooking noodles. For cooking soba noodles, we do not salt the water. Also, remove the paper bands on bundles of soba noodles first. To cook all the soba equally, it’s best to prepare and have it ready to go.

Step 11

Once the water is boiling, add the soba and quickly stir so the noodles don’t stick to each other. Cook the soba noodles according to the package instructions. Keep the water boiling on medium to medium-high heat.

Step 12

Drain the soba noodles (you can reserve the soba water “Sobayu” for drinking). Rinse the soba noodles well under cold water to remove the starch.

Step 13

Serve the noodles in individual dishes, and divide the sauce.

Step 14

Now get ready for the toppings. Gently squeeze the grated daikon and place on top of the noodles (Don’t squeeze too hard and save some moisture so it’s more refreshing, but too much liquid will dilute the sauce). Place katsuobushi, tenkasu, green onion, and shredded nori. Serve immediately.