Zaru soba (ざ る そ ば) is a Japanese dish that is particularly popular during the hot summer season.
It consists of buckwheat noodles eaten dipped in a savory cold broth called mentsuyu ("noodles sauce") seasoned to taste with wasabi, ginger, daikon and spring onion. The word zaru instead refers to the bamboo basket in which noodles are served.
- 250 gr of soba
- peeled and grated daikon
- peeled and grated ginger
- 1/4 of nori seaweed cut into thin strips
- finely chopped spring onion (only the green part)
- wasabi to taste
INGREDIENTS FOR MENTSUYU
- 200 ml of water
- 100 ml soy sauce
- 75 ml mirin
- 1/2 teaspoon of brown sugar
- 1 tablespoon of katsuobushi
- 1 piece of kombu seaweed
- Start by preparing the mentsuyu: combine all the ingredients in a saucepan and cook over low heat for 20 minutes. Turn off the stove and allow to cool to room temperature. Filter through a colander into the special ceramic bowl.
- Cook the soba following the instructions on the package. Drain and cool immediately with very cold water, turning the noodles with your hands to remove the starch. Drain well.
- Arrange the soba on the zaru and garnish with thin strips of nori seaweed.
- Prepare a saucer with the condiments: daikon, ginger, spring onion, wasabi. Season the cold broth with these ingredients to taste, dip the soba in a little at a time and consume it.