Wednesday, November 22, 2006

Japanese Zaru Soba

Category: Pasta
Style: Japanese
Difficulty: Easy
Portion: Serves 8

600 g dried Soba noodles
roasted nori seaweed, finely sliced
4 green onions, finely sliced
wasabi, according to taste
Dipping Sauce
1 cup hot water
3 tsp hondashi powder
2 cups cold water
1/3 cup mirin
1/2 cup Japanese Soy Sauce

Cook dried soba according to package instruction. Rinse with ice cold water and drain.
To make dipping sauce: mix hondashi powder with hot water until completely dissolved. Add remaining ingredients and mix well.
To serve: Place one serving of soba on a dish, top with seaweed strips. Put some green onion and wasabi in another small dish. Put one serving of dipping sauce in a small bowl. Serve together.

The Soba should be kept ice cold. Do not cook the Soba too long ahead of time or it will become soggy. The Soba should be al dente, not too soft. See tips for cooking pasta here.

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