Cold buckwheat (soba) noodles are a favorite Japanese summer dish, cool and refreshing. Traditionally served on a bamboo tray, or zaru, zaru soba are dosed in seasoned soy dipping sauce before they are ceremoniously slurped down.
Zaru Soba
Course: Pasta and NoodlesCuisine: Japan4
servingsCold buckwheat (soba) noodles are a favorite Japanese summer dish. Traditionally served on a bamboo tray, zaru soba are dosed in a dipping sauce before they are slurped down.
Ingredients
Dried soba noodles — 1 (12-ounce) package
Dashi stock — 1 1/4 cups
Japanese soy sauce — 1/2 cup
Mirin — 1/4 cup
Sugar — 1 teaspoon
Nori, cut into thin shreds — 1 sheet
Directions
- Cook the soba according to package directions. Drain, rinse with cool water and drain again.
- Add the dashi, soy sauce, mirin and sugar to a small saucepan and bring to a boil. Simmer for 2 or 3 minutes, then remove from heat and cool. Portion out into little dipping sauce bowls.
- Portion the noodles out on zaru bamboo trays or plates and garnish with a sprinkling of shredded nori. To eat, use chopstick to dip a few of the in sauce before taking a bite.
Zaru Soba Notes and Variations
- Use fresh soba noodles if you can find them. You’ll need around 1 1/2 pounds.
- To give the tsuyu added flavor, stir in some chopped scallions or a dab of wasabi.
- To out the nori’s best flavor, toasting it lightly by waving it gently over a stovetop burner two or three times.
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