Ingredients

Mentsuyu:

• 1/4 Cup Sake
• 1/2 Cup Mirin
• 1/2 Cup Low-Sodium Soy Sauce
• 1/2 Cup Vegetable Stock
• 1 2x2-Inch Square Kombu
• 2 Dried Shiitake Mushrooms, Roughly Chopped

Oshitashi Spinach:

• 12 - 14 Ounces Fresh Spinach
• 2 Teaspoon Toasted Sesame Oil
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Rice vinegar
• 1 Teaspoon Toasted Sesame Seeds

To Assemble:

• 12 Ounces Buckwheat Soba
• 3 - 4 Scallions, Thinly Sliced
• 2 Cups Edamame in Shells
• 2 Medium Carrots, Peeled and Sliced

Instructions

1. For the oshitashi spinach, fill a large saucepan halfway with water and bring to a boil. Drop about a quart of the spinach in at a time, stir to submerge, and cook very briefly until bright green; just 1 - 2 minutes. Fish it out with a mesh strainer and immediately rinse with cold water. Press firmly to squeeze out the excess moisture. Place in a medium bowl and repeat with the remaining spinach.
2. Once all the spinach is blanched, drizzle the sesame oil, soy sauce, and rice vinegar on top. Toss thoroughly to coat, and divide between four 1.3 cup Popit! rectangular snack containers, arranging it off to one side to leave space for the edamame. Sprinkle each portion lightly with sesame seeds.
3. For the mentsuyu, combine all the ingredients in a medium saucepan over medium high heat. Bring to a full boil before covering and reducing the heat to low. Simmer gently for 15 minutes, turn off the stove, and allow the mixture to sit, undisturbed, until fully cool. This will allow the flavors to mingle slowly infuse throughout the liquid.
4. Strain out the spent mushrooms and kombu and either compost or save for another use. I like to either chop them and add them to cooked sticky rice, or dry them and grind them into furikake.
5. Divide the resulting dipping sauce between four .7 cup Popit! snack containers, placing them off to the side of four 4.7 cup Popit! "lettuce" containers. You can also double or even triple this formula and store the extra in the fridge for up to a month.
6. To assemble, cook the soba noodles according to the package and immediately rinse with cold water. Thoroughly drain dividing between the four "lettuce" containers, next to the dipping sauce. Top with sliced scallions and chill until ready to serve.
7. Complete the side dishes by dividing the edamame equally between the four 1.3 cup Popit! rectangular snack containers, next to the spinach, and finish with a sprinkle of salt and a few pieces of sliced carrots. Carving the carrots artfully into flower shapes is entirely optional! Close up the containers and store in the fridge.

Notes

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Popit! Sandwich Bread Box (12.7 cups), Vegetables (4.7 cups), 2 Snack Containers .7 & 1.3 cups
• 
  Organic Planet Organic Soba Noodles
• 
  Eden Foods Mirin, Rice Cooking Wine, 10.50-Ounce

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.