Cold Soba Noodles (Zaru Soba)

• 2 cups cold water
• 1 4-inch-square piece konbu (dried kelp)
• 13 cup dried bonito flakes
• 1/4 cup soy sauce
• 3 tablespoons mirin (sweetened rice wine)
• 3/4 pound dried soba noodles
• 6 tablespoons finely chopped scallions, green section only
• 2 tablespoons wasabi mixed with 3 1/2 tablespoons of water to form a paste

1. To prepare the dashi, or stock: Place the cold water in a saucepan.
2. Using a damp cloth, wipe the kombu, removing any dirt.
3. Place the kombu in the cold water, and bring the mixture to a boil over high heat.
4. Remove the kombu immediately, and reserve for another use.
5. Bring the water again to a boil, and remove from the heat.
6. Add the bonito flakes and stir, and then let them settle to the bottom of the pan, about 1 minute.
7. Strain the liquid through a fine-meshed strainer lined with cheesecloth.
8. Discard the bonito flakes.
9. To make the dipping sauce, combine 2 cups of the dashi with the soy sauce and mirin in a bowl.
10. Chill.
11. (For serving, you may divide it into six portions and chill.)
12. To cook the noodles, bring 3 quarts of water to a boil in a large pot.
13. Add the noodles, scattering them over the surface.
14. Once the water reaches a boil, cook for 5 to 6 minutes, or until just tender.
15. Put the noodles in a colander, and rinse under cold running water to remove the starch.
16. Drain thoroughly, and divide among six baskets or bowls.
17. Place the scallions and wasabi in the center of the table with the noodles.
18. Each diner then mixes a dab of the wasabi and 1 tablespoon of the scallions in a portion of dipping sauce and, using chopsticks, dips noodles into the sauce.

cold water, konbu, bonito flakes, soy sauce, mirin, noodles, scallions, wasabi mixed

Taken from cooking.nytimes.com/recipes/4793 (may not work)