Zaru-soba is a noodle dish using soba noodles which are a a thin buck wheat noodle which are served cold with a tasty but also cold dipping broth. The dish is eaten with chopsticks, noodles are picked up and dipped in the broth and then eaten. It is common practice in Japan to slurp up the noodles and it is not considered rude to do so like in other parts of the world either.
These ingredients should make enough for 4
Ingredients for the noodles
250g of soba buckwheat noodles
2 beaten eggs
4 large prawns, or chicken/pork pieces
6 button mushrooms cut in half
1 sheet of nori seaweed paper
1/2 ts toasted sesame seeds
1 tbs fresh chives chopped
1 tbs of fresh grated ginger
3 finely chopped spring onions
Bring a saucepan of water to the boil and add the buckweat noodles and cook until tender.
Poach seafood or meats in water during noodle boiling also add and remove the mushrooms.
Beat eggs and cook in frypan on a little oil to produce an omelet.
Rinse noodles and mix with meat, mushrooms and alow to cool
Once cool add egg, lightly toss and garnish with remainder of ingredients. Serve with the dipping sauce.
Ingredients for the dipping sauce
2 cups water
1 kombu (fresh seaweed) or 2 nori sheets,
1/2 cup Japanese soy sauce
1/2 cup mirin or dry sherry
pinch of salt or sugar
To make the dipping sauce put all ingredients in a saucepan and bring to the boil, stand to cool to room temperature.