Japanese
Soba Noodles
by Gambero Rosso · 452K subscribers on YouTube
Cold soba noodles served with a dipping sauce made from dashi and kaeshi, garnished with wasabi, scallions, and nori.
- Difficulty
- medium
Ingredients
9 items- Soba (Dried)100% buckwheat soba preferred; can use type with wheat if desired.
- Kombu (Alga Kombu)For dashi.
- Katsuobushi (Bonito Flakes)For dashi.
- Soy SauceFor kaeshi and dipping sauce.
- SugarFor kaeshi.
- MirinFor kaeshi.
- Spring OnionFor garnish.
- WasabiFor garnish.
- Nori (Alga Nori)Cut into strips for garnish.
Method
- Prepare the dashi: bring water to a boil, add kombu, turn off the heat, add katsuobushi, and let steep for 10 minutes. Strain.
- Prepare the kaeshi: in a saucepan, combine soy sauce, sugar, and mirin. Bring to a boil, then turn off the heat. Let rest for one week if possible for better flavor (but can be used immediately).
- Combine the kaeshi with the dashi to make the dipping sauce.
- Cook the soba: bring a pot of water to a boil, add the dried soba noodles, and cook for about 2 minutes (or according to package instructions). Drain and rinse under cold water, then drain again thoroughly.
- Prepare the garnish: thinly slice the scallion into julienne and soak in ice water for 5 minutes to crisp.
- To serve, place the soba on a plate or in a basket. Serve the dipping sauce in a small bowl. Garnish the soba with wasabi, scallion, and nori strips.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
