冷蕎麥麵Zaru Soba (Cold Buckwheat Noodles)

Prep 5 min·Cook 10 min·Rest 30 min

1. 1You're here
   Step 1.

   Simmer the mirin for 1 minute, then add the dashi, soy and sugar and bring just to the boil. Cool, then chill for at least 30 minutes.

   50 ml Mirin200 ml Dashi (Kombu and Bonito Stock)50 ml Japanese soy sauce1 tsp Sugar

   1 min
2. 2
   Step 2.

   Bring a large pan of unsalted water to the boil. Add the soba, stir, and cook following the pack (usually 4–5 minutes). Add a splash of cold water if it threatens to boil over.

   200 g Dried soba noodles

   5 minBoil / blanch
3. 3
   Step 3.

   Drain and rinse under cold running water, rubbing the noodles with your hands to wash off the starch. Then plunge into iced water for 30 seconds and drain well.

   200 g Dried soba noodles1 tbsp Ice cubes

   Wok-chan's tip鑊仔貼士

   Washing off the starch is what makes soba silky instead of gummy.
4. 4
   Step 4.

   Pile the noodles on plates or bamboo trays and top with nori strips. Serve the sauce in small cups with the spring onion, wasabi and grated mooli on the side to stir in. Dip the noodles as you eat.

   200 g Dried soba noodles½ Nori sheet, cut into thin strips2 stalks Spring onions, very finely sliced1 tsp Wasabi paste50 g Mooli, finely grated

   Knife work