Name: Cold Noodles with Laver (Zaru Soba )
Yield: Serves 3–4.
Cuisine: Japan
Ingredients: 1–2 teaspoons wasabi (fiery green horseradish); ¼ cup chopped scallion(s); 1 tablespoon mirin (syrupy rice wine); 3 tablespoons soy sauce, preferably usu kuchi shōyu (light soy sauce); 1½ tablespoons sugar; 2–3 tablespoons grated fresh ginger; 3–4 portions (each about 6 ounces) fresh soba (buckwheat noodles) or 10–12 ounces fresh-dried soba; 1½ cups dashi (Basic Soup Stock); ½ sheet Asakusa nori (dark dried laver

Preparation info

Serves
3–4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

This is a hot-weather snack traditionally served in boxes lined with bamboo-slatted mats called zaru. If you haven’t any, drain your noodles extra well and serve them mounded on chilled flat glass plates.

Ingredients

Dipping sauce

1½ cups dashi (Basic Soup Stock)
3 tablespoons soy sauce, preferably usu kuchi shōyu

Method

Combine the dipping sauce ingredients in a small saucepan and heat through, stirring to dissolve the sugar. Chill the sauce well.

Prepare the noodles according to instructions for fresh for fresh-dried. Drain the noodles very well before mounding them on 3 or 4 small zaru mats or plates.

Dry roast the