Zaru Soba or Cold Summer Noodles with dipping sauce
Zaru soba is an alternative to spaghetti and meatballs. It is healthier, refreshingly delicious and has lower calories. My kids love it whenever I treat them to zaru-soba®Ęcold summer noodles! Zaru-soba is usually eaten during hot months, but we eat it any time of the year!
Sauce: ½ cup mirin ½ cup soy sauce 2 ¼ cup water 1 cup dried bonito flakes
Noodles: 300g package soba (buckwheat) ½ sheet nori (dried laver), cut into fine threads 4 teaspoons wasabi paste (Japanese horseradish) ¼ cup finely chopped green onions ¼ cup grated daikon radish 4 quail eggs (optional)
For the dipping sauce: 1. Bring the mirin to a boil in a saucepan. 2. Add soy sauce, water and bonito flakes and bring to boil again. 3. Reduce heat and simmer for about 2 minutes. 4. Remove from heat, strain and let it cool to room temperature. 5. Refrigerate until serving time or up to 24 hours, then use as a dipping sauce. Yum!
For the soba: 1. Boil the soba according to the directions on the package. 2. Stir occasionally to keep from sticking. 3. 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. 4. Divide the well-drained soba among 4 zaru (bamboo) or lacquer or pottery plates. 5. 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. 6. Fill small, deep, cup-size bowls halfway with chilled dipping sauce. Serve all the dishes together. 7. When ready to eat, mix the wasabi, green onions, grated daikon radish and quail egg into the dipping sauce.
