Zaru Soba

Ingredients

• 200 g dried soba noodles (buckwheat noodles)
• 300 ml water, for the dashi
• 5 g kombu (dried kelp), about a 10 cm piece
• 5 g bonito flakes (katsuobushi)
• 4 tbsp Japanese soy sauce
• 3 tbsp mirin
• 1 tsp sugar
• 2 spring onions, very thinly sliced
• 1 tsp wasabi paste, or to taste
• 1 tbsp fresh ginger, finely grated
• 1 nori sheet, cut into thin strips with scissors
• 1 tsp toasted sesame seeds
• 1 l water, for boiling the noodles
• 2 cups ice cubes, for chilling

Instructions

1. Wipe the kombu with a dry cloth. Put it in a small saucepan with 300 ml water and let it soak for 10 minutes.
2. Heat the pan over medium heat until tiny bubbles form around the edge, about 5 minutes. Remove the kombu before the water boils so the stock does not turn bitter.
3. Add the soy sauce, mirin and sugar and bring to a gentle simmer. Stir in the bonito flakes, turn off the heat and leave for 2 minutes.
4. Strain the sauce through a fine sieve into a bowl. Cool it to room temperature, then chill in the fridge while you cook the noodles.
5. Bring a large pot of water to a rolling boil. Fill a bowl with cold water and ice cubes.
6. Add the soba and stir gently so the strands separate. Cook for the time on the packet, usually 4 to 5 minutes, until tender with a slight bite. Add a splash of cold water if the pot foams up.
7. Drain into a colander and rinse under cold running water, rubbing the noodles gently with your hands to wash off surface starch. Plunge them into the ice water for 30 seconds, then drain very well.
8. Divide the noodles into two portions and fold each into a neat mound on a tray or plate. Scatter nori strips and sesame seeds on top.
9. Pour the chilled sauce into two small bowls. Serve with the spring onions, wasabi and grated ginger on the side to stir into the sauce as you like. Lift a few noodles, dip them lightly and eat.

Tips

• Rinse the noodles well under cold water. Starch left on the surface makes them sticky and gummy.
• Check the packet for the buckwheat content. Some soba is mixed with wheat flour, which matters if you need to avoid gluten.
• Make the dipping sauce a few hours ahead so it is properly cold and the flavours settle.
• Keep the dipping sauce on the lighter side. Noodles are meant to be dipped, not soaked.