Zaru soba
Local name : ざるそば
Ice-cold buckwheat noodles dipped into a kombu and shiitake sauce, with nori, spring onion and a dab of wasabi.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
Method
- The night before, or at least three hours ahead, soak the kombu and shiitake in the 600 ml cold water in the fridge.
- Lift out the kombu, bring the liquid to a bare simmer with the shiitake for 5 minutes, then strain this dashi.
- Add the soy sauce, mirin and sugar, simmer for 2 minutes, then cool completely: this is the tsuyu.
- Cook the soba in a large pan of unsalted water, following the packet, usually 4 to 5 minutes.
- Drain and rinse them thoroughly under cold running water, rubbing them between your hands to wash off the surface starch.
- Dip them in iced water for 30 seconds, drain very well, and arrange on bamboo trays or slatted plates.
- Serve the cold tsuyu in individual bowls, with the nori, spring onion and wasabi for each person to stir in to taste.
The cold rinse is not optional: it is what gives soba their firm, clean bite. Check the label if you avoid gluten, as most shop-bought soba contain a proportion of wheat flour.
