Japanese Soba With Dipping Sauce Food

CLASSIC COLD SOBA RECIPE

Steps:

• Bring dashi, soy sauce, mirin, and sugar to gentle boil over medium heat. Remove from heat and allow to cool.
• Set out 4 serving plates. Divide equally among plates: dab of wasabi, grated daikon, and scallions.
• In the meantime, bring 2-quart pot of water to boil over high heat and add soba. Return water to boil and cook the noodles until tender but firm, 3 to 5 minutes. Have ready a large bowl or pot ready with ice water. Use strainer to remove soba from pot. Place soba into ice water and chill until noodles are cold. Drain noodles.
• Divide noodles evenly between the four plates, mounding the noodles. Pour dipping sauce into individual little bowls to serve alongside noodles.
• To eat, stir some daikon, wasabi, and green onion into dipping sauce. Take some noodles with chopsticks and dip.

ZARU SOBA (CHILLED SOBA NOODLES)

Steps:

• To make the dipping sauce, add the dashi, soy sauce, sake and sugar to a saucepan, and bring the mixture to a boil. Continue boiling for 1 minute to vaporize the alcohol in the sake and soy sauce. Set this aside to cool.
• To boil the soba noodles, bring a large pot of water to a rolling boil. Add the soba noodles and stir for about a minute to ensure the noodles don't stick together. Continue boiling the noodles for the amount of time specified on the package.
• Transfer the noodles to a strainer using chopsticks or tongs (leaving the boiling liquid in the pot).
• Wash the soba under cold running water to cool it to room temperature while removing any excess starch on the noodles' surface.
• Transfer the soba to a bowl of ice water and let the noodles chill for a moment.
• Serve the noodles by scooping small amounts of soba out of the ice water and bundling them up into small mounds on a zaru or large flat basket.
• Serve immediately with the dipping sauce and condiments.
• Once you've finished eating the cold soba, reheat the boiling liquid and serve it in a teapot to add to the remaining dipping sauce to make a broth.

CHILLED JAPANESE SOBA WITH DIPPING SAUCE

Steps:

• Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes. Drain and refresh under cold running water. Hold noodles in a bowl with cold water until ready to serve. Mix ginger, scallion and anchovy paste and set aside. In a small saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with sugar, salt and pepper. Transfer this to 4 small dipping bowls. Drain noodles and portion out into 4 small bowls; top each portion with some julienned carrot. Toast sheet of Nori over an electric burner or place in a hot cast iron or heavy skillet and cook until crisp and crumble it over the soba and carrot. Dip noodles in sauce, and enjoy.

JAPANESE SOBA WITH DIPPING SAUCE

Steps:

• Note: the recipes calls for kezuri-bushi but the zaar computer likes the name bonito flakes better.
• Mix all the sauce in a pan and boil over high for 2 minutes. Reduce to medium heat and cook 2 more minutes. Strain thru muslin. Cool. Chill.
• soak onions in ice cold water for 5 mins then squeeze out excess water.
• Toast nori over med flame until dry and crisp then cut into 1/8 inch wide strips with a sissor.
• Heat 9 cups water in large pan. it should NOT be more than 2/3 pan's depth.
• Bring to boil and add soba. Distribute evenly and stir to prevent sticking. When it is bubbling pour 1/4 cup cold water in to lower temperature.
• Repeat and cook for time stated on your soba package. If no time is stated use 5 minutes. Test the noodle. You should be able to cut it with your finger. It should be tender.
• Put large sieve under cold running water and pour soba in then wash with hands. Rub well to remove starch. It should feel slightly elastic. Drain again.
• Pour dipping sauce into 4 cups Put wasabi and onions on individual serving dishes for guests. Divide soba between 4 plates. Sprinkle with nori strips and serve cold with sauce, wasabi and onions.
• Have each guest mix the wasabi and onions into sauce To eat hold the sauce cup in one hand. Pick up noodles using chopsticks [right. I use a fork] and dip in end of dipping sauce. Slurp in noodles with lips.
• YOu can also use yuzu, lime rind, fine grated radish, thin sliced garlic or fresh grated ginger root with the wasabi and onions or in place of.

COLD SOBA NOODLES WITH DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
• Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

SOBA NOODLE DIPPING SAUCE

Steps:

• Whisk all ingredients together in a bowl.
• Serve with cold soba noodles.