This salad was presented by John Ash at the Market on 8/19/12, and was served with the recipe for Japanese Style Roasted Salmon.
1/4 C. Dashi or defatted chicken stock
1/4 C. soy sauce
1/3 C. rice vinegar
1 T. sugar (or to taste)
*2 T. toasted sesame oil
4 oz. dried soba noodles
1/2 (or so) finely julienned daikon or breakfast radishes
1 C. daikon radish sprouts, loosely packed
3/4 C. green onions, whites and green tops sliced on the bias
1 T. sesame seeds, toasted
Japanese seven-spice powder, to taste (optional)
Combine dressing ingredients in a small bowl and set aside.
Bring 2 quarts of lightly salted water to a boil in a large pot over high heat. Separate the noodles and drop them into the boiling water, stirring once or twice. When the water begins to boil, add 1 cup of cold water. Repeat this procedure twice, cooking until the noodles are just tender, about 3 to 4 minutes. Drain in a colander. Rinse with cold water until completely cooled, rubbing gently with hands to remove all surface starch and drain well.
Toss the noodles with the dressing and arrange the daikon, sprouts, green onions, sesame seeds, and a dash of seven-spice powder over the top.