It’s time for another Try The World review (see my first here)! In my Japan box, I had: Otafuku Foods okonomiyaki kit; Aoi Tea blueberry match tea; House Foods ginger paste; Takaokaya seaweed snack; Akagi soba noodles; Kasugai gummy candies; and Morinaga milk caramels. I thought that those butter coconut cookies came in the box, but I actually must have picked them up at the Asian grocery store. So, ignore those (but really don’t, cuz they are super awesome and yummy).
The caramels are are firm and not super sweet, I like them a lot. I haven’t tried the tea, gummies, or okonomiyaki kit yet; but I used the rest to make Zaru Soba.
Zaru Soba is a cold soba dish usually made in the summer (whatever, don’t judge me). The noodles are cooked, then rinsed, chilled, and drained. Normally, you would serve them on a woven bamboo mat that lets the extra water drain out; but I don’t have those! So I dried them on paper towels.
The noodles are topped with seaweed and sesame seeds just before serving, and dipped in a sauce made of dashi, soy, mirin, sake, sugar, and ginger paste. Wasabi and scallions are served on the side and mixed into the sauce to taste.
Zaru Soba
Note – instead of making the sauce, you can buy bottled Mentsuyu (if you can find it)
adapted from Rule of Yum
serves 4
270 g (9.5 oz) soba noodles
1/2 cup dashi (I used hon dashi granules and boiling water)
1/4 cup soy sauce
1/4 cup mirin
2 tbsp sake
1 tbsp ginger paste
nori seaweed, sliced
toasted sesame seeds
scallion greens, sliced
wasabi
Bring a large pot of water to boil, do not add salt. Fan the soba out into the pot and boil according to package instructions (mine said 4 minutes). Empty into a colander and run under cold water, gently separating with your hands, until all the starch is washed off. Place into an ice bath to chill.
Meanwhile, make the dipping sauce. Boil the dashi, then remove from heat and add the soy sauce, mirin, sake, and ginger. Chill in the refrigerator until needed.
Drain the soba and lay onto paper towels to drain, place another layer on top and press gently. Twirl into small nests and place on plates or bamboo mats. Top with nori and sesame seeds; serve with the sauce, scallions, and wasabi.
One Year Ago – Apple Galette with Salted Bourbon Caramel
Two Years Ago – Eggnog Ice Cream Affogato
Three Years Ago – Spiced Carrot Soup with Crispy Chickpeas and Tahini
Four Years Ago – Roast Beef Sandwiches
Five Years Ago – Aji de Gallina; Kheer