Zaru Soba (Cold Buckwheat Noodles with Dipping Sauce)

Method

1. 1
   • buckwheat noodles 200 g
   • water 1 l

   Cook the noodles — Bring a pot of water to a boil and cook the buckwheat noodles according to the package instructions, about 4–5 minutes, stirring occasionally to prevent sticking.

   ⏱5 min
2. 2
   • buckwheat noodles 200 g
   • water 1 l

   Rinse and chill — Drain the noodles and rinse thoroughly under cold running water while rubbing them gently between your hands to remove excess starch, then transfer to a bowl of ice water to chill.

3. 3
   • water 1 l
   • soy sauce 4 tbsp
   • mirin 4 tbsp
   • white sugar 1 tbsp
   • dashi granules 1 tsp

   Make the dipping sauce — In a small saucepan, combine the soy sauce, mirin, sugar, dashi granules and 250 ml water. Bring to a gentle simmer, stirring until the sugar dissolves, then remove from the heat and let the dipping sauce cool completely.

   ⏱3 min
4. 4
   • buckwheat noodles 200 g
   • nori sheets 2

   Plate the noodles — Drain the chilled noodles well and pile them onto a serving plate or bamboo mat. Scatter the sliced nori over the top.

5. 5
   • buckwheat noodles 200 g
   • soy sauce 4 tbsp
   • spring onion 2
   • sesame seeds 1 tsp
   • fresh ginger 1 tsp

   Garnish the sauce — Pour the cooled dipping sauce into small individual bowls and top each with grated ginger, chopped spring onion and sesame seeds. Serve the noodles alongside for dipping.