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Zaru Soba (Cold Buckwheat Noodles with Dipping Sauce)



  • 1/2 cup mirin

  • 1/2 cup soy sauce

  • 2 1/4 cups water

  • 1 cup dried bonito flakes


  • 300g package soba (buckwheat) noodles

  • 1/2 sheet nori (dried laver), cut into fine threads

  • 4 teaspoons wasabi paste

  • 1/4 cup finely chopped green onions

  • 1/4 cup grated daikon radish

Prep Time: 30 min

Cooking Time: 20 min

For the sauce: Bring the mirin to a boil in a saucepan. Add soy sauce, water and bonito flakes and bring to boil again. Reduce heat and simmer for about 2 minutes. Remove from heat, strain and let it cool to room temperature. You can refrigerate until serving time or up to 24 hours, then use as a dipping sauce.

For the soba: Boil the soba according to the directions on the package. Stir occasionally to keep from sticking. To check for doneness, pinch a noodle strand between your fingers. They should be tender yet slightly firm to the bite. Rinse well in cold water and drain.

Divide the well-drained soba among 4 zaru (bamboo) or lacquer or pottery plates. Garnish nori threads over the top.

Place a 1-teaspoon mound of wasabi, grated daikon radish and a neat pile of green onions on a small dish. Fill small, deep, cup-size bowls halfway with chilled dipping sauce. Serve all the dishes together. Serves 4

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