Wednesday, March 3, 2010
Cold Soba Noodles With Dipping Sauce 笊蕎麦,ざるそば
Zaru soba is a very popular summer dish in Japan and it is perfect for the few remaining hot days we have for the year. Soba noodles, made from buckwheat can be use in soups, salads or even stir fries but it tastes the best when it is served cold with a dipping sauce and condiments on a hot day. Since I still have some leftover homemade dashi left, it only took me 15 minutes to prepare this dish. Use instant dashi if time is not on your side. A vegetarian instant dashi is also available from the Japanese grocer.
500 g of soba noodle
for the soba tsuyu sauce;
2 cup of dashi
1/2 cup of Japanese soy
1/4 cup of mirin
2 tbs castor sugar
and a few the following condiments;
finely chopped spring onions
freshly grated wasabi or tubed wasabi
seven flavour pepper (namani tohgarashi) pictured above
toasted sesame seeds
finely shredded nori seaweed
Cook soba with plenty of water , be careful not to allow the water to boil over. Simmer til noodles are cooked, not mushy and not al dente as well.
Drain noodles and rinse under cold water for a minute, wash out the excess starch and the water runs clear.
Place drained noodles on plates with bamboo mats.
Serve with the sauce and condiments of your choice.
Place a little condiment on the noodles and dip it into the sauce. Traditionally a little of the noodle cooking water is added to the sauce and drank after the meal , it didn't quite do it for me :)