Name: Zaru Soba (Japanese - Main Course )
Cuisine: Japanese
Ingredients: Buckwheat soba noodles - 200 g (200 g); Water - 1 liter (1 liter); Soy sauce - 150 ml (150 ml); Mirin - 75 ml (75 ml); Sugar - 25 g (25 g); Grated daikon radish - 100 g (100 g); Sliced green onions - 2-3 (2-3)

Menu: Different Food Styles or browse Other Japanese Recipes

Zaru Soba (Japanese - Main Course) Recipe

Cold buckwheat noodles served on a bamboo mat (zaru) with a dipping sauce, along with toppings such as sliced green onions and grated daikon radish. Zaru Soba is a refreshing and light Japanese main course, perfect for hot summer days.

Ingredients:

Buckwheat soba noodles - 7 oz (200 g)
Water - 4.2 cups (1 liter)
Soy sauce - 2/3 cup (150 ml)
Mirin - 1/3 cup (75 ml)
Sugar - 2 tbsp (25 g)
Grated daikon radish - 3.5 oz (100 g)
Sliced green onions - 2-3

Instructions

Bring a pot of water to a boil, and cook the soba noodles according to the package instructions. Drain and rinse the noodles under cold water until they are cool.
Cut a handful of ice cubes into small pieces and place them in a bowl. Place the bowl in the freezer to chill while you prepare the dipping sauce.
In a small pot, combine the soy sauce, mirin, sugar, and 100ml of water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes until it thickens slightly. Turn off the heat and let the sauce cool to room temperature.
Once the dipping sauce has cooled, take the bowl of ice cubes out of the freezer and pour the sauce over the ice to keep it chilled.
Assemble the zaru soba by placing a bamboo mat (zaru) on a plate, and placing the cooked soba noodles on top of the mat.
Serve the dipping sauce alongside the noodles, and top the noodles with sliced green onions and grated daikon radish.
To eat, take a small amount of noodles with your chopsticks, dip them into the sauce, and enjoy!

More Japanese Recipes

Ichigo Daifuku Ice Cream

A modern twist on the classic Ichigo Daifuku, this dessert combines the elements of the traditional sweet, featuring a whole strawberry and sweet red bean paste, with a scoop of strawberry ice cream. It offers a delightful combination of fruity flavors and creamy textures.

Hojicha Tiramisu

A Japanese twist on the classic Italian dessert, Hojicha Tiramisu features layers of ladyfingers soaked in hojicha (roasted green tea) syrup, layered with mascarpone cream. It offers a unique combination of earthy hojicha flavor with the creamy richness of tiramisu.

Matcha Mochi Ice Cream

A delightful combination of two Japanese favorites, matcha mochi and ice cream. Matcha Mochi Ice Cream features a chewy mochi exterior filled with matcha-flavored ice cream, offering a harmonious blend of textures and matcha flavor.

Chawanmushi

A savory steamed egg custard dish made with eggs, dashi broth, and various ingredients such as mushrooms, seafood, and vegetables. Chawanmushi has a silky and smooth texture and is often enjoyed as an appetizer or side dish.

Ishikari Nabe

A hot pot dish originating from Hokkaido, Japan, made with salmon, vegetables, tofu, and konjac noodles cooked in a miso-based broth. Ishikari Nabe showcases the rich flavors of salmon and the heartiness of the miso broth, creating a comforting and flavorful main course.

Yudofu

A simple and delicate dish made by simmering tofu in a flavorful kombu-based broth. Yudofu is a traditional Buddhist dish in Japan, known for its clean and subtle flavors. It is often enjoyed as a light and nourishing main course.

Takowasa

Thinly sliced raw octopus marinated in a zesty sauce made with wasabi, soy sauce, and vinegar. Takowasa offers a refreshing and spicy appetizer option, highlighting the unique texture and flavor of octopus.

Oyako Katsu

A variation of the popular Japanese dish Katsudon, Oyako Katsu features breaded and deep-fried chicken cutlets (katsu) simmered in a flavorful sauce along with beaten eggs and onions, all served over a bed of rice. It offers a satisfying combination of crispy textures and savory flavors.

Fancy Something Else?

Galette des Rois

A traditional cake made with layers of puff pastry and a sweet almond filling. Galette des Rois is often enjoyed during the Epiphany season in France and is accompanied by a fun tradition of finding a hidden figurine or bean inside the cake.

Pot-au-Feu

A traditional French stew made with beef, vegetables (such as carrots, leeks, and cabbage), and aromatic herbs. Pot-au-Feu is a hearty and nourishing dish, often served with crusty bread and condiments like mustard or pickles.

Khao Soi Gai

Northern Thai curry noodle soup made with egg noodles, tender chicken, and a rich coconut curry broth. Khao Soi Gai is garnished with crispy noodles, pickled mustard greens, and shallots, providing a combination of textures and flavors.

Pâté en Croûte

A savory pie made with a pastry crust and a filling of ground meat, poultry, or game, along with other ingredients such as herbs, spices, and sometimes vegetables. Pâté en Croûte is a gourmet appetizer that showcases the artistry of French charcuterie.

Keema Samosa

Crispy pastry pockets filled with a spiced minced meat (keema) mixture. Keema samosas are a flavorful and savory appetizer enjoyed as a tea-time snack or party food.

Tacos de Pescado Estilo Ensenada

Baja-style fish tacos made with crispy beer-battered fish, served in tortillas with cabbage slaw, crema, and salsa. They offer a delightful combination of textures and flavors.

Kao Kluk Gapi

Kao Kluk Gapi, also known as Thai shrimp paste fried rice, is a flavorful and aromatic appetizer made with shrimp paste-infused fried rice. The rice is stir-fried with shrimp paste, shrimp, onions, garlic, eggs, and a medley of vegetables. Kao Kluk Gapi is often garnished with fresh herbs and served with slices of cucumber and lime. It offers a unique blend of savory, umami, and spicy flavors, making it a favorite among Thai food enthusiasts.

Shahi Paneer

A rich and creamy paneer (Indian cottage cheese) curry made with a blend of spices, nuts, and cream. Shahi paneer is a regal and indulgent main course option that is often served with naan or rice.