Chilled Japanese Soba With Dipping Sauce Recipes

ZARU SOBA (CHILLED SOBA NOODLES)

Steps:

• To make the dipping sauce, add the dashi, soy sauce, sake and sugar to a saucepan, and bring the mixture to a boil. Continue boiling for 1 minute to vaporize the alcohol in the sake and soy sauce. Set this aside to cool.
• To boil the soba noodles, bring a large pot of water to a rolling boil. Add the soba noodles and stir for about a minute to ensure the noodles don't stick together. Continue boiling the noodles for the amount of time specified on the package.
• Transfer the noodles to a strainer using chopsticks or tongs (leaving the boiling liquid in the pot).
• Wash the soba under cold running water to cool it to room temperature while removing any excess starch on the noodles' surface.
• Transfer the soba to a bowl of ice water and let the noodles chill for a moment.
• Serve the noodles by scooping small amounts of soba out of the ice water and bundling them up into small mounds on a zaru or large flat basket.
• Serve immediately with the dipping sauce and condiments.
• Once you've finished eating the cold soba, reheat the boiling liquid and serve it in a teapot to add to the remaining dipping sauce to make a broth.

COLD SOBA NOODLES WITH DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
• Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

JAPANESE SOBA WITH DIPPING SAUCE

Steps:

• Note: the recipes calls for kezuri-bushi but the zaar computer likes the name bonito flakes better.
• Mix all the sauce in a pan and boil over high for 2 minutes. Reduce to medium heat and cook 2 more minutes. Strain thru muslin. Cool. Chill.
• soak onions in ice cold water for 5 mins then squeeze out excess water.
• Toast nori over med flame until dry and crisp then cut into 1/8 inch wide strips with a sissor.
• Heat 9 cups water in large pan. it should NOT be more than 2/3 pan's depth.
• Bring to boil and add soba. Distribute evenly and stir to prevent sticking. When it is bubbling pour 1/4 cup cold water in to lower temperature.
• Repeat and cook for time stated on your soba package. If no time is stated use 5 minutes. Test the noodle. You should be able to cut it with your finger. It should be tender.
• Put large sieve under cold running water and pour soba in then wash with hands. Rub well to remove starch. It should feel slightly elastic. Drain again.
• Pour dipping sauce into 4 cups Put wasabi and onions on individual serving dishes for guests. Divide soba between 4 plates. Sprinkle with nori strips and serve cold with sauce, wasabi and onions.
• Have each guest mix the wasabi and onions into sauce To eat hold the sauce cup in one hand. Pick up noodles using chopsticks [right. I use a fork] and dip in end of dipping sauce. Slurp in noodles with lips.
• YOu can also use yuzu, lime rind, fine grated radish, thin sliced garlic or fresh grated ginger root with the wasabi and onions or in place of.