Japanese cuisine · Dough, Pasta & Rice

Zaru Soba

Cold buckwheat noodles on a bamboo mat, served with a chilled dashi dip flavored with nori, wasabi, and spring onions.

Ingredients · for 4 servings

• 400 g soba noodles (buckwheat noodles)
• 400 ml dashi
• 100 ml soy sauce
• 100 ml mirin
• 1 sheet nori
• 4 spring onions
• 1 piece daikon radish (about 5 cm)
• 1 tsp wasabi

Instructions

1. Bring the mirin to a boil in a small pot so the alcohol evaporates, add the dashi and soy sauce, bring to a boil once, and let the tsuyu dipping sauce cool completely.
2. Toast the nori sheet in a dry pan for 10 seconds until fragrant, then cut into fine strips.
3. Cut the spring onions into thin rings and finely grate the daikon, pressing out lightly.
4. Cook the soba in plenty of boiling water without salt for 4–5 minutes until al dente.
5. Drain the noodles and rub them under cold water with your hands until they are cool and no longer slick; drain very well.
6. Arrange on bamboo mats or shallow bowls, sprinkle with nori, and serve with the cold tsuyu, wasabi, daikon, and spring onions for dipping.