Bring a large saucepan of lightly salted water to boil. Add the noodles and simmer for 5 minutes. Add a little cold water and bring to a boil again, then simmer until the noodles are tender. Drain well and rinse thoroughly in cold water, kneading lightly to remove the surface starch. Drain thoroughly and arrange in mounds in small bamboo baskets or lacquered wood trays.
Bring the dashi, soy sauce, wine and vinegar to a boil, and simmer for two minutes. Wrap the bonito flakes in a clean cloth. Place them in the stock and remove from the heat. set aside for 20 minutes, then remove the cloth. cool the sauce.
Hold the seaweed over a flame for 30 seconds until it crisps and turns bright green. remove and cut into short narrow strips. Scatter the seaweed over the noodles, then place a little mound of horseradish or ginger, chopped green onions and daikon radish on each basket beside the noodles. Serve with chilled sauce in individual bowls beside the noodles.
Mix the horseradish or ginger, green onions and daikon radish in the sauce at the table. dip the noodles into it before eating.
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1509.1mg||52 %|
|Potassium 93.2mg||2 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 8.7g|
|Protein 3.1g||4 %|
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Calories per serving: 68
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