Zaru Soba (ざる蕎麦)

Zaru soba is the quintessential Japanese summer dish: chilled buckwheat noodles served on a bamboo draining tray, dipped into a cold tsuyu broth. The name comes from the zaru (bamboo strainer) on which the noodles are presented, a tradition dating to Edo-period Tokyo soba shops.

Serves: 2

Ingredients

• 200g (7 oz) dried soba noodles
• 240ml (1 cup) dashi stock (kombu + katsuobushi)
• 60ml (4 tbsp) soy sauce
• 30ml (2 tbsp) mirin
• 1 tsp sugar
• 4 stalks spring onion, finely sliced
• 1 tbsp wasabi paste
• 1 sheet nori, cut into thin strips
• 1 tsp toasted sesame seeds

Instructions

1. Make the tsuyu: combine dashi, soy sauce, mirin, and sugar in a small saucepan. Bring to a gentle simmer for 2 minutes until sugar dissolves. Remove from heat and chill in the refrigerator for at least 30 minutes.
2. Bring a large pot of water to a rolling boil. Cook soba noodles according to package directions, usually 5-6 minutes, stirring occasionally to prevent sticking.
3. Drain noodles immediately and rinse under cold running water for 1-2 minutes, rubbing the noodles together to remove surface starch. This is essential for texture and prevents clumping.
4. Divide noodles between two bamboo mats or plates. Drape nori strips on top and scatter sesame seeds.
5. Pour cold tsuyu into two small dipping cups. Serve with spring onion and wasabi on the side — diners mix these into their own cup to taste.
6. Dip small bundles of noodles into the tsuyu and eat immediately.

Cook's Notes: Use 100% buckwheat (juwari) soba for a more robust, nutty flavour; 80/20 blends cook more forgiving. Do not oversalt the cooking water — soba needs none. Save the cooking water (sobayu) to mix into leftover tsuyu as a warm finish to the meal.