Zaru Soba (Cold Soba with Dipping Sauce)

Method10 steps

1. 1

   Step 1: Choose the homemade concentrate in steps 2–4 or bottled mentsuyu. If using bottled concentrate, skip the separate homemade-concentrate ingredients. Homemade concentrate can be prepared ahead and refrigerated; cook the soba just before serving.

2. 2

   Step 2: For homemade concentrate, bring the sake (¼ cup) and 1/2 cup mirin to a boil over medium-high heat and cook until the alcohol smell dissipates, about several seconds. Add the soy sauce (½ cup). For a sweeter concentrate, add the optional separate tablespoon of mirin.

   Uses ¼ cup sake · 1/2 cup mirin, for the homemade concentrate · ½ cup soy sauce · 1 Tbsp additional mirin, for a sweeter homemade concentrate (optional)

   
3. 3

   Step 3: Add 1 piece kombu (dried kelp) and ½–1 cup katsuobushi (dried bonito flakes). Nami's Tip: Use the maximum amount of katsuobushi for a more intense bonito flavor.

   Uses Homemade concentrate base · 1 piece kombu (dried kelp) (1 x 1 inch, 2.5 x 2.5 cm per piece) · 1/2–1 cup packed bonito flakes

   
4. 4

   Step 4: Bring the sauce with kombu and bonito to a boil, then reduce the heat and simmer for 5 minutes. Turn off the heat and let it steep until cooled, then strain. This is concentrated sauce; use only the portion needed in step 9 and reserve the surplus. If preparing ahead, refrigerate the cooled strained concentrate in a clean airtight container.

   Simmer dipping sauce · 5 minUses Concentrate with kombu and bonito

   
5. 5

   Step 5: Bring a large pot of water to a boil (do not add salt). Add 14 oz dried soba noodles (buckwheat noodles), fanning them out to keep the strands separated. Stir occasionally to prevent sticking. Cook according to the package instructions—do not overcook.Nami's Tip: Before draining, reserve 1–1½ cups of the cooking water (sobayu) to enjoy at the end of the meal.

   Uses 14 oz dried soba noodles (buckwheat noodles) (3.5 oz, 100 g per serving) · Unsalted noodle-cooking water

   
6. 6

   Step 6: Drain the cooked soba in a sieve, reserving 1–1 1/2 cups cooking water first if desired for sobayu. Rinse the noodles under cold running water, rubbing gently to remove excess starch so they do not clump.

   Uses Cooked soba and optional cooking water to reserve · Cold running water to rinse the soba

   
7. 7

   Step 7: Shake the sieve to drain well. Transfer the noodles to a large bowl of iced water. Chill the noodles for 30 seconds. Drain well and set aside.

   Chill rinsed soba in iced water · 1 minUses Rinsed soba · Water for the separate chilling bath · Ice, as needed for the noodle-chilling water

   
8. 8

   Step 8: Place bamboo sieves or mats over individual plates to catch the draining water. Add one serving of soba noodles to each mat and garnish with shredded nori seaweed.

   Uses Chilled drained soba, divided into four portions · shredded nori seaweed

   
9. 9

   Step 9: For the homemade concentrate, mix 6 tablespoons with 1 1/8 cups iced water. If using bottled mentsuyu, follow its recommended dilution ratio when its concentration differs. Taste and add more iced water if too salty or more of the chosen concentrate if too dilute. Divide among four dipping cups and reserve unused concentrate.

   Uses Strained homemade concentrate, if chosen · Bottled concentrate instead of homemade, if chosen · Iced water for dilution, adjusted to taste

   
10. 10

    Step 10: Chop the green onions (2) and divide among four small plates, adding optional wasabi. Serve with the cold soba and dipping sauce. After eating, the reserved hot soba cooking water can be added to leftover dipping sauce as a light broth.

    Uses Four portions of plated cold soba · Prepared diluted dipping sauce · 2 green onions (scallions), chopped for serving · wasabi · Reserved soba cooking water for optional after-meal broth