Zaru-Soba (Japanese Cookery)

2/06/2005 06:56:00 PM

This is the traditional way of serving soba – cold noodles with a dipping sauce, and other condiments.


1½ cups hon dashi
3 tbs soy sauce
1 tbs mirin
1 ½ tbs sugar
4 portions dried soba (about 700g)
½ sheet dried nori seaweed
1/3 c spring onions
2 tsp wasabi paste

To make the dipping sauce, combine the dashi, soy sauce, mirin and sugar in a saucepan and heat enough so that the sugar dissolves. Then chill the sauce.

Fill a large pot three-quarters full with cold water and bring to a high boil. Add the noodles, separating them as they go in. Allow the water to return to the boil, then add a cup of cold water. Allow to return to the boil, then add a second cup of cold water. When the water boils once more, remove from the heat, drain the noodles, rinse under cold water, drain again and chill. Serve on four plates or in small bamboo baskets.

Place the condiments – the spring onions and wasabi – in small separate dishes, and give each person a small bowl of dipping sauce. Crumble the nori over the mounds of noodles as a garnish. (If it’s not already toasted, then pass it over an open flame for about a minute to toast it). To eat, season the dipping sauce with condiments according to taste, and dip the noodles into the sauce.

Serves 4 generously

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