Zaru Soba Recipe
Ingredients
- 7 oz dried Soba noodles
- shredded Roasted Seaweed (Nori)
- 1 green onion (sliced thinly)
- wasabi
Dipping Sauce
- 3 Tbsp Soy Sauce
- 3 Tbsp Sake
- 3 Tbsp Mirin
- 1/2 cup Katsuobushi (dried bonito flakes)
- 2/3 cup water (cold)
If using Mentsuyu instead of Dipping Sauce
- 1/2 cup Mentsuyu
- 2/3 cup water (cold)
Instructions
- Make dipping sauce. In a pot, combine Soy Sauce, Sake, and Mirin and cook at medium heat. Add Katsuobushi dried bonito flakes. Let boil for a minute, remove from heat, and cool in the pot. Strain Katsuobushi. Mix the sauce with water. If you are using Mentsuyu instead of Dipping Sauce, simply mix Mentsuyu and water. Set aside.
- In rolling boiling water in a big pot, add dried Soba noodles and stir. After coming back to a boil, cook for 3-4 minutes (follow the instructions on the package). Strain (and keep the water as Sobayu later if you like) and cool Soba under running water a bit. Chill in ice water for a couple of minutes. Then strain again.
- Place Soba on plates and top with shredded Roasted Seaweed. Serve with Dipping sauce, sliced green onions, and wasabi.
Video
Notes
There are a lot of nutrients in the water that Soba noodles are cooked in, called "Sobayu." You can save the water and keep it hot or reboil it later, then add it to the leftover dipping sauce after eating Zaru Soba. You can enjoy nice warm soup after the cold dish.