Zaru soba – cold buckwheat noodles with dipping sauce Recipe
Zaru soba is chilled buckwheat noodles served on a bamboo tray or plate, with a separate bowl of aromatic dipping sauce. In Japan it’s eaten mainly in summer, when it’s hot and no one feels like heavy, steaming dishes. The taste is refreshing, slightly nutty from the buckwheat, with a distinct note of soy sauce and smoky dashi broth.
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
3
Ingredients
- soba noodles - 270 g
- soy sauce - 80 ml
- mirin - 60 ml
- dashi broth - 200 ml
- sugar - 5 g
- spring onion - 10 g
- wasabi - 5 g
- nori - 0.5 piece
Main Ingredient:
soba noodles
Preparation
- In a large pot bring plenty of water to a boil. Add the soba noodles and cook according to the package instructions, usually 4–6 minutes, stirring from time to time so the strands don’t stick together.
- Once cooked, immediately drain the noodles in a colander and rinse very thoroughly with cold water, moving the strands with your hand to remove excess starch. At the end you can submerge the noodles in a bowl of ice-cold water so they are really well chilled.
- Leave the noodles in the colander so they can drain well.
- In a small pot combine the soy sauce, mirin, dashi broth and sugar. Heat over low heat until the sugar dissolves, then remove from the heat and let cool completely. You can place the sauce in the fridge so it is well chilled.
- Finely chop the spring onion. Cut the sheet of nori into thin strips with scissors.
- Arrange the noodles on plates or bamboo trays in small “bundles” so they look neat and are easy to pick up with chopsticks.
- Pour the chilled sauce into small bowls. Add some chopped spring onion and a little wasabi to each bowl (guests can mix it in to taste).
- Scatter the nori strips over the noodles. Eat by grabbing a portion of noodles with chopsticks and dipping it in the sauce just before eating.
Storage
In fridge:
1 days
Freezing:
No
Ugotowany makaron soba najlepiej zjeść tego samego dnia, bo z czasem twardnieje i się skleja. Sos możesz przechowywać w lodówce do 3–4 dni w szczelnym słoiku.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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