ZARU SOBA
Serves 4
10 mins preparation time
30 mins cooking time
Mentsuyu:
- 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)
- 5 cm x 5 cm (2 in x 2 in) piece kombu seaweed
- 350–400 g (12–14 oz) soba noodles
- 1/2 sheet nori, cut into thin strips
- 3 cm (1 1/4 in) white radish (daikon), peeled and grated
- 3 cm (1 1/4 in) ginger, peeled and grated
- 1 chive or 3 cm (1 1/4 in) leek (white part), very finely chopped
- Wasabi
To make the mentsuyu, place all the ingredients in a saucepan and cook on low heat for 20 minutes. Remove from the heat. You can keep the mentsuyu for 2 weeks in the refrigerator. I recommend that you double the recipe to use in the sōmen sauce recipes or to make a hot broth for udon and soba noodles by diluting it with some dashi.
Cook the soba noodles according to the instructions on the package. Drain the noodles in a strainer, then run them under cold water for at least 20 seconds, swirling with your hands to remove the starch. Drain them well again.
Divide the noodles between woven bamboo baskets (zaru) or individual plates and top with the nori strips. Pour the mentsuyu into small bowls and dlute with some water, if you like. Serve with the radish, ginger, chive and wasabi on the side. Dip the ends of the soba noodles into the mentsuyu and enjoy.
Mentsuyu=Sauce for noodles
Enjoy your cooking with your loved one
Sumber buku: Maori murota, Tokyo cult recipes, May 2016
