Doichi Natsu’s Special Soba Salad
Recipes

Doichi Natsu’s Special Soba Salad

Text: Minori Mukaida
Photo: Ariko Inaoka

Related ArticleInterview with Chinatsu Doi

Serves two

Ingredients for the salad:
Seasonal herbs, wildflowers, leafy vegetables including
Watercress
Mustard greens
 
Ingredients for spice nuts:
Roasted sesame
Coriander seeds
Roasted almonds
Roasted pumpkin seeds
Salt
 
Ingredients for the dressing:
Honey
Apple vinegar
Olive oil
Salt
1) To make the spice nuts: Crush sesame and coriander seeds in a mortar and then combine with crushed almonds and pumpkin seeds, seasoned with salt.
2) To make the dressing: in a large bowl, mix a bit of honey and apple vinegar. Then add olive oil little by little while vigorously whisking. Season with a pinch of salt. Transfer the finished dressing to a bowl. (Keep the bowl used for mixing unwashed as it will be used in the next process).

3) Cut your seasonal herbs and vegetables into small pieces ideal for mouthfuls.

4) Boil the soba for 4 ½ minutes and wash in cold water (if unsure on process please visit the instructions (LINK!)

5) While soba is boiling, prepare the salad. Put your vegetables and herbs in the bowl used to mix the dressing. Then slowly pour the dressing over the salad, gently mixing by hand.

6) After being thoroughly washed, place the chilled noodles on the plate and top with your mixed salad and dressing. Over that, sprinkle some spiced nuts. Finally, mix the Owariya usu-dashi with water in a 1:3 ratio and pour over the meal.

Meal menu prepared by Doi:
Salad soba
Bamboo shoot potage
Octopus rice
Homemade fermented lemon soda