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How to make the perfect zaru soba, or cold soba noodles – recipe | Felicity Cloake's How to make the perfect
Hot days call for cool dinners, and these are Japan’s nutty, salty and sweet solution. Fiery or pickled accompaniments optional
Rezept
Zubereitungszeit ca. 170 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 10 Minuten
Zutaten:
- 275 g bunches x of soba noodles
- 1piece nori (optional)
- 2 spring onions or garlic chive leaves
- Wasabi fresh or paste
- 5 cm x 5 cm strip kombu
- 4tbsp mirin
- 2tbsp sake (optional; if not using, add 2 tbsp extra water)
- 1tsp brown sugar
- 5g katsuobushi (bonito) flakes
Arbeitsschritte:
- Put the kombu and 150 ml cold water in a small saucepan and leave to sit for half an hour.
- Add all the remaining sauce ingredients, bar the katsuobushi.
- Slowly bring to a boil, then turn off the heat, add the katsuobushi, leave to cool, then chill for a few hours, and preferably overnight.
- Bring a wide pan of unsalted water to a boil.
- Add the noodles and stir for a few seconds to ensure they don't clump together.
- Cook according to the packet instructions (usually about five minutes) until very slightly al dente.
- Scoop the noodles into a sieve (save the cooking water) and rinse under cold water to cool completely, tossing them with your fingers to separate the strands.
- Shake the sieve a few times to remove as much water as possible.
- Strain the sauce (you can save the kombu and katsuobushi to make).
- Cut the nori into thin strips, finely chop the spring onion and grate the wasabi, if necessary.
- Serve the sauce in individual bowls with the noodles (on bamboo mats, if you have them) and accompaniments on the side for dipping.
- Once the noodles are finished, add cooking water to the remaining sauce to taste, to make a broth, and drink.
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