Zaru Soba (Cold Soba with Dipping Sauce)
Before cooking
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Steps as written in the recipe card.
11 stepsTiming varies by step
Ingredient prep checklist
- Katsuobushi: ½–1 cup katsuobushi (dried bonito flakes) ((packed; for a more intense flavor, use the larger amount))
- Mirin: ½ cup mirin ((plus 1 Tbsp, to taste))
Gather all the ingredients. I make the homemade dipping sauce ahead and keep it in the fridge until ready to use—it's a big time-saver. Short on time? Use store-bought mentsuyu from a Japanese or Asian grocery store.
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until ready to use—it's a big time-saver.
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Visual cue
until ready to use—it's a big time-saver.
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Gather all the ingredients. I make the homemade dipping sauce ahead and keep it in the fridge until ready to use—it's a big time-saver. Short on time? Use store-bought mentsuyu from a Japanese or Asian grocery store.
Source
Zaru Soba (Cold Soba with Dipping Sauce) ざるそば
References
This step uses
- ½ cup soy sauce
- 6 Tbsp mentsuyu (concentrated noodle soup base)
Full ingredient reference
- 14 oz dried soba noodles (buckwheat noodles) ((3.5 oz, 100 g per serving))
- 6 Tbsp mentsuyu (concentrated noodle soup base)
- 1⅛ cups iced water ((for the dipping sauce))
- 1 piece kombu (dried kelp) ((1 x 1 inch, 2.5 x 2.5 cm per piece))
- ½–1 cup katsuobushi (dried bonito flakes) ((packed; for a more intense flavor, use the larger amount))
- ¼ cup sake
- ½ cup mirin ((plus 1 Tbsp, to taste))
- ½ cup soy sauce
- shredded nori seaweed
- 2 green onions/scallions
- wasabi