Cold Soba with Blanched Octopus recipe - ingredients, nutrition and when to eat it
This soba is served chilled with blanched octopus and buckwheat noodles alongside tsuyu dipping broth.
This soba is served chilled with blanched octopus and buckwheat noodles alongside tsuyu dipping broth. The chewy octopus, nutty buckwheat, and fresh grated radish come together in a dish that’s just right for lunch on a hot day or a light dinner.
Seafood · 20 minutes to cook
Tips: If the tsuyu is very strong, add a little water to taste.
Tips: Rinse the buckwheat noodles thoroughly after cooking so they don’t stick together and stay nice and clean.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Octopus — 80 g
- Tsuyu — 3 Tbsp
- Daikon radish — 40 g
- Scallions — 1 Tbsp
- Wasabi — 0.5 tsp
- Ice — 1 handful