Zaru Soba

Noodles

• soba noodles250 g
• nori sheets1

Tsuyu and condiments

• dashi stock300 ml
• soy sauce80 ml
• mirin60 ml
• caster sugar1 tsp
• spring onions2
• wasabi2 tsp
• ginger (optional)15 g

Tsuyu

1. 01

   Bring the mirin to the boil for 30 seconds to cook off the alcohol, then add the dashi, soy sauce and sugar.

2. 02

   Simmer for 2 minutes, then cool it quickly in a bowl set in iced water and refrigerate for at least 30 minutes. It must be properly cold.

Noodles

3. 03

   Boil the soba noodles in plenty of unsalted water — soba needs no salt, unlike pasta — for the time on the packet, usually 4 to 5 minutes.

4. 04

   Drain and rinse under cold running water, rubbing the noodles between your hands to wash off the surface starch.

5. 05

   Keep rinsing until they feel cool and slightly squeaky. This is the step that decides whether zaru soba is clean-tasting or gluey.

6. 06

   Drain thoroughly and pile onto bamboo mats or a draining plate.

7. 07

   Cut the nori sheet into thin strips with scissors and scatter them over the noodles.

8. 08

   Finely slice the spring onions and grate the ginger, if using. Serve the noodles with the cold tsuyu in cups, and the spring onions, the wasabi and the ginger on the side to stir in.

9. 09

   Dip a small bundle of noodles at a time — never tip the sauce over the noodles.