AFF Japan - Zaru Soba (Cold Soba Noodles)

Love this! Always do!
Soba noodles is made from buckwheat flour, well known for its healthier option in eating noodles
Ideally served with tempura. However, take out tempura from the picture, with minimum ingredients to go along, it's a surprise that people can enjoy eating this dish on its own

Recipe is from HERE

What you need:

200g dried soba noodles

Dipping sauce:
Soba sauce (Mentsuyu) - store bought or homemade:

• 1/2 cup sake
• 1 cup + 2 tbsp mirin
• 1 cup soya sauce
• 12 x 2 inches kombu (kelp)
• 1 cup packed Katsuobushi (bonito flakes)

In a medium saucepan, add sake and bring to boil (high medium heat). Let the alcohol evaporate for a few seconds
Add mirin and soy sauce. Then add kombu and katsuobushi
Cook on low heat for 5 minutes. Turn off the heat and set aside until cool down
Pass the mixture through a fine sieve***
The sauce is ready to use
(You may dilute the dipping sauce with dashi stock or water if you prefer less saltier version. To me, just like what Nami described, the sauce is for alright since it's used to dip the noodles, not to soak)

Topping:
finely chopped spring onion
wasabi paste
finely shredded nori sheets

Method:

1. To prepare for soba noodles: boil a lot of water in a large pot. There's no need to add salt to the water. Add dried soba noodles in the boiling water in circulate motion, separating the noodles from each other. Boil soba noodles according to the package instructions (each one is slightly different) (mine is 4-5 minutes). Once in a while stir the noodles so they don’t stick to each other. Check the tenderness and do not overcook
2. Drain the noodles into a colander and wash the noodles in a cold running water (I kept the noodles in the fridge for a few hours as well as the dipping sauce)
3. Serve the noodles with topping and dipping sauce

***The used kombu (kelp) and katsuobushi (dried bonito flakes) after you make Mentsuyu can be used to make delicious furikake (rice seasoning). HERE is the recipe

Mix everything

 

Ready to eat! Slurp!

 

 

 

This post is for Asian Food Fest October 2013: Japan hosted by Alan from Travelling Foodies

 

I'm also submitting this post to Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Mich from Piece of Cake at this post