This summer recipe centers on a versatile ingredient that’s beloved in Japan but almost unknown here, one that I know you’ll enjoy. It’s called yamaimo, or mountain yam. This root has a nice, fresh taste, with a delicately sweet, nutty flavor and lots of umami, or sense of savoriness. The most popular variety, which you can find in Asian markets, looks like a tan-colored baton. Peel the skin and grate its white flesh. Raw yamaimo has a liquidy, slippery texture that might take getting used to, but it pairs beautifully with the toothsome soba in this dish. I’ve also added okra, a cooling Southern favorite that’s very popular in Japan.

　　

Ingredients

serves 4

　　

Garnishes

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)

　　

Step 1

To prepare the garnishes, ready an ice bath and place a pot of salted water over high heat. When the water comes to a boil, add the okra and cook for 1 1/2 minutes, or until it turns bright green. Submerge in the ice bath to cool. Drain, pat dry, and slice into 1/4-inch-thick pieces.

　　

Step 2

Bring a large pot of water to a boil over high heat. Place the soba noodles in a metal strainer and submerge in the boiling water. Cook for 1 minute if you’re using fresh noodles, or 4 to 5 minutes for dried. Rinse the noodles under cold running water until the water runs clear, then immerse in the ice bath until cool. Drain well.

　　

Step 3

Divide the noodles among 4 plates and dab 1 teaspoon of wasabi on the side of each plate. Garnish with okra, nori, daikon sprouts, and obha leaves. Divide the broth among 4 cups and mix each with 2 tablespoons of the yamaimo.

　　

Step 4

To eat, add the wasabi to the broth to taste, then dip the noodles into the broth with your chopsticks.

　　Takashi's Noodles