Ingredients
Scale
Sauce:
- ½ cup water
- ½ cup soy sauce
- ½ cup mirin
- ½ Tablespoon dashi powder
Noodles:
- 6 bundles soba noodles (600 grams)
- 4 scallions
- 4 tablespoons grated ginger
- Shichimi pepper
Instructions
- Combine the water, soy sauce, mirin, and dashi powder in a small sauce pan and stir to combine. Heat the sauce over medium high heat for a couple of minutes until it starts to simmer. Simmer for one minute and take the sauce off the heat.
- Cool to room temperature before using.
- Trim the scallions and slice very thinly. Put the scallions in a colander and rinse under running water. Drain for a couple of minutes and then put in a small bowl and set aside until ready to serve noodles.
- Bring 6 cups of water to a boil over high heat and add the noodles. Using a pair of chopsticks or tongs, stir the noodles to separate them and keep them from sticking. Lower the heat to medium high.
- Fill a pitcher with 2 cups of water and keep it by the stove. As soon as the water in the pot almost starts to boil over, add the cool water and again stir the noodles. Refill the 2 cups of water and when the water comes to a boil and again is about to boil over, add the cool water.
- Soba noodles cook quickly. Once you have added water twice, which will take about 5 minutes, the noodles will almost be done. Check one noodle by breaking it apart. The noodle should not have a core and be softer than al dente since it will be served cold.
- Once the noodles are cooked, drain them in a colander in the sink. Rinse them under running water, gently massaging them to eliminate excess starch.
- You can also chill the noodles with ice water or add some ice cubes to the noodles when serving.
- Serve the noodles mounded on a plate with the garnishes and sauce on the side.
Keywords: noodles, buckwheat, soba, zaru soba, japanese food, cold noodles