Hello foodies and cooking lovers!
From Japan, I found a new recipe that went into my weekly tour.
Sounds familiar? Probably not. Today, however, I will give you a detailed recipe for how to prepare this basic summer meal, and it can easily find a place in your weekly cycle.
Zaru Soba is boiled, and cold buckwheat noodles are served with a dipping sauce called tsuyu and other toppings. Soba is noodles, and Zaru is a bamboo filter (or basket) used to supply noodles during the Edo period.
Food makes for a great summer lunch or dinner, and my kids love how food works together. They begin to practice their chopstick skills and choose what they want from the “attachment bar” that I put on the table.
The recipe has a few moving parts, and you may need to add a few special ingredients. But once you’re down, it’s quick and easy to make, and the dip sauce and toppings can be prepared in advance.
So, let’s start cooking. This recipe serves four as the main lesson:
Step 1: Kaeshi
This is the base of the immersion sauce. Put a ¼ cup of mirin in a pan and let it boil; reduce heat and let simmer for a minute. Next, add 1 teaspoon of powdered or powdered white sugar and whisk until the sugar has melted. Next, add ¾ a cup of black soy sauce. When it starts to simmer, remove the pan from the heat and set it aside to cool. To make it easier to prepare, you can make this base for a large amount and keep it in the fridge for weeks.
Step 2: Dashi
This is the stock that will be mixed with Kaeshi to make a dipping sauce: soak a small piece of Kombu seaweed in 3 cups of cold water in a pan for about 20 minutes. Bring water to a boil, add 1/3 cup bonito flakes, and immediately drain the pan over medium heat. Let the pan sit for 5 minutes and then remove the stock from the colander, discard the bonito and Kombu but keep the broth.
You can make a vegetable version by skipping bonito and just using Kombu, letting it soak for at least hora an hour, or using Kombu and shitake dried mushrooms.
Step Three: Make an Immersion Sauce
Mix Kaeshi and Dashi to make a dipping sauce and let the mixture boil for a few minutes. Then remove from the heat and let cool. I usually let it cool over the counter and stick it in the fridge, so it will be cold when I serve it.
Step Four: Soba
To cook soba noodles, follow the instructions on the package. I usually do an 8 ozone. a box of soba, and enough for four. Once the noodles are cooked (not soggy), drain the heat and drain the water. Wash cold water over the noodles and use your hands – clean hands – to wash the noodles, wash off any starch. Serve the forkful noodles in a few bowls or on a large plate.
Step Five: Condiments / Toppings
You are allowed to create your makeup products. Here’s what I usually do: chopped eggs, chopped onions, black fried sesame seeds, solid cubed tofu, and pieces of seaweed. Other ideas include freshly ground ginger, wasabi, salmon slices, and more.
Step Six: Worship
To serve, I pour about ¼ a dipping sauce into each person’s containers. Then I placed a layer of noodles and condiments in the center of the table. Each person can take a bunch of noodles, add them to their immersion sauce and add any filling they want. I usually serve cucumbers and radishes on the side to break them down a bit.
Learn more on our blog.
SENT: FOOD. MARKS: EASY FOOD RECIPES, FAMILY MEALS, HEALTHY FOODS