Tororo Soba

• 8 pieces okra
• 1 sheet nori, broken into small pieces
• 1/2 cup daikon sprouts (also referred to as radish sprouts)
• 8 obha leaves, stemmed and thinly sliced
• 14 ounces soba noodles (fresh or dried)
• 4 teaspoons wasabi paste
• 1 1/4 cups Cold Soba Broth (page 43)
• 1/2 cup grated yamaimo (Japanese mountain yam)

1. To prepare the garnishes, ready an ice bath and place a pot of salted water over high heat.
2. When the water comes to a boil, add the okra and cook for 1 1/2 minutes, or until it turns bright green.
3. Submerge in the ice bath to cool.
4. Drain, pat dry, and slice into 1/4-inch-thick pieces.
5. Bring a large pot of water to a boil over high heat.
6. Place the soba noodles in a metal strainer and submerge in the boiling water.
7. Cook for 1 minute if youre using fresh noodles, or 4 to 5 minutes for dried.
8. Rinse the noodles under cold running water until the water runs clear, then immerse in the ice bath until cool.
9. Drain well.
10. Divide the noodles among 4 plates and dab 1 teaspoon of wasabi on the side of each plate.
11. Garnish with okra, nori, daikon sprouts, and obha leaves.
12. Divide the broth among 4 cups and mix each with 2 tablespoons of the yamaimo.
13. To eat, add the wasabi to the broth to taste, then dip the noodles into the broth with your chopsticks.

okra, nori, daikon sprouts, obha, noodles, wasabi paste, grated yamaimo

Taken from www.epicurious.com/recipes/food/views/tororo-soba-380529 (may not work)