Zaru Soba

Name: Zaru Soba (Buckwheat Noodles and Sauce)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 handful katsuobushi (dried bonito flakes); 5 cm x 5 cm (2 in x 2 in) piece kombu seaweed; 350–400 g (12–14 oz) soba noodles; ½ sheet nori, cut into thin strips; 3 cm (1¼ in) white radish (daikon), peeled and grated; 3 cm (1¼ in) ginger, peeled and grated; 1 chive or 3 cm (1¼ in) leek (white part), very finely chopped wasabi; 1 chive or 3 cm (1¼ in) leek (white part), very finely chopped wasabi; 400 ml (14 fl oz) water; 150 ml (5 fl oz) mirin; 200 ml (7 fl oz) soy sauce; 1 teaspoon raw (demerara) sugar; 1 handful katsuobushi (dried bonito flakes)

Buckwheat Noodles and Sauce

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

Mentsuyu*

400 ml (14 fl oz) water
150 ml (

Asia
Japan
Fish course
Lunch
Sauce
Pescatarian
Tokyo
Pasta

Method

To make the mentsuyu, place all the ingredients in a saucepan and cook on a low heat for 20 minutes. Remove from the heat. You can keep the mentsuyu for 2 weeks in the refrigerator. I recommend you make a double quantity to use in the sōmen sauce recipe or to make a hot broth for udon and soba noodles by diluting with some dashi. Cook the soba noodles acc