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Japanese-style Cold Green Noodle Salad

Recipe by Chef Ikuei Arakane 'Kinsan' From Wasshoi

  • Japanese Green Tea Noodles, as needed
  • Soba Dashi, as needed
  • Salad of your choice, as needed
  • Grated Daikon Radish, as needed
  • Wasabi Paste/Grated, as needed
  • 250g onion
  • 15g garlic
  • 12g hot mustard
  • 15g mild mustard
  • 85ml mirin
  • 100ml soy sauce
  • 50ml Japanese vinegar
  • 50ml apple vinegar
  • 50ml water
  • 350ml grapeseed oil
  • Salt and pepper to taste
  1. Bring pot of water to boil and cook green tea noodles for 5 minutes while stirring occasionally to avoid the noodles sticking.
  2. Cool noodles in ice water until cold (cook time can be adjusted depending on how soft you want the noodles to be).
  3. Wash, cook and cut salad vegetables to desired size.
  4. Place noodles in a bowl, garnish with salad and dress with soba dashi and onion mustard dressing.
  5. Mix everything in the bowl before eating.



  1. Cut onions into small pieces.
  2. Blend all ingredients in food blender until every ingredient is well blended and smooth in consistency.

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