Curious about the term “Zaru (ざる)”? It’s a nod to the traditional bamboo tray or strainer used to serve these chilled noodles. This handy tool allows excess water to drain away, ensuring your noodles stay cool and perfectly textured. (While I may not have a bamboo soba strainer, I’ve found an easy-cleaning alternative that helps me recreate this perfect cold soba dish.) And stay tuned for more refreshing cold noodle content! ✨
INGREDIENTS
– 1-2 bundles of soba noodles
– Seaweed flakes for garnish
– Ice cubes to serve (optional)
TO MAKE DIPPING SAUCE
-3 tbsp soy sauce
-2 tbsp mirin
-1 tbsp sake (or cooking wine)
-12 tbsp cold water
OTHER INGREDIENTS FOR DIPPING SAUCE
– Grated ginger
– Spring onion
– Sesame seeds
METHOD
1. Cook soba noodles in boiling water for 5 minutes (according to packaging instructions). Once cooked, drain and rinse under running cold water to get rid of the excess starch.
2. Transfer the rinsed soba noodles to a large bowl of iced water and let them chill for a few minutes. Drain and set aside.
3. Prepare the dipping sauce by combining soy sauce, mirin, sake, and cold water.
4. Serve soba noodles with dipping sauce on the side. Add ginger, spring onion, and sesame seeds to the sauce. Dip soba noodles into the sauce and enjoy!
