Today I’m going to show you how to make Zaru soba.
Zaru Soba is Japanese cold noodles eat as lunch or dinner. We appreciate cold noodles on a hot summer day.
Usually, I serve Zaru Soba with Tempura to make it more satisfying.
And I also show you how to make another Mentsuyu recipe for dipping Soba. This one is slightly sweeter compare to my regular Mentsuyu. It goes well with cold summer noodles.
Don’t forget to make Niban-dashi (Second dashi). You can make another delicious dishes with it.
Speaking of condiment of Zaru Soba, there are 2 choices to add spicy kick.
One is grated ginger which I choose, and Wasabi. Personally, I don’t think Wasabi goes well with Soba, but some people loves it.
Don’t forget the chopped scallion. You can’t have Zaru Soba without it!
In this video, I am showing you easy Tempura with Aosa Seaweed from Amami island. My grandma used to make the Tempura, and I loved it so much. It smells like the ocean!
By the way, Aonori for “Okonomiyaki” is processed Aosa seaweed. You can give it a try with Aonori powder by adding to the batter. I love this seaweed for its aroma and it’s good for your health.
The mesh tray I used in the video is called “Zaru” so we named it Zaru Soba . How simple is it?!
Zaru Soba is one of the most healthy food in our food culture. It has many of health benefits and the good tastes at the same time.
Give it a try and let me know how you like it!
Zaru Soba (with Tempura)
- 270 g dried soba noodles 9.5 oz (3 bundles)
- 2~3 stalks scallion
- 1 tbs grated ginger
- 1 sheet dried Nori seaweed
- 30 g Katsuobushi (Bonito flakes) ≒ 1 oz
- 1 piece Kombu Kelp 5×10 cm (2×4inches)
- 2 cups regular soy sauce 480ml
- 2 cups Mirin 480ml
"Aosa" seaweed Tempura
- 3 tbs "Aosa" seaweed Aonori powder
- ½ cup water
- 2~3 tbs pre-mixed Tempura flour
- ⅛ cup shredded carrot
- 1 tbs toasted walnuts
- 1 ear corn
- 3 tbs pre-mixed Tempura flour
- 2 tbs water
- <Mentsuyu>Put all the ingredients in a pot, and turn the heat to very low. Cook until the temperature goes up to 60 ℃（140℉）. When it comes to 60 ℃, and the kombu kelp expand, take it out before slimy. Continue cooking until it comes to a boil, then simmer for 5 minutes. Pass through a sieve and let it cool to room temperature. Well keep in the fridge up to 3 month.
- <Condiments>・Chop scallion・Grate ginger. (Or use wasabi paste)・Shred Nori sheet thinly with kitchen shears.Place in a small dish. Set aside until used.
- <"Aosa" Tempura>Pour water over dried "Aosa", let it rehydrate fully.Add in pre-mixed Tempura flour. Mix until it gets crepe batter consistency.Add in carrot and walnuts.(optional)Heat the vegetable oil for frying to 180℃（375℉）, drop a spoonful of batter. Poke it with your chopstick to get through the oil, so you can get crispy Tempura. Deep fry until outside is crispy to touch. Take out onto a rack and drain the excess oil.
- <Corn Tempura>Shave corn kernels from the cob. Dust lightly with Tempura flour.Mix Tempura flour and water. Combine corn kernels and Tempura batter in a small bowl. Deep fry the batter as we do to "Aosa" Tempura.
- <Soba>Before boiling, take off the ribbon witch bundle the Soba. Bring 10 to 15 cups of water to a boil, and add in the Soba. Stir not to stick each other. Stir before boiling over, and cook according to your package instruction. When it's ready, drain in a mesh strainer. Keep the soba cooked water for later use. Rinse under cold running water changing the water several times until the water comes out clean. Add ice cubes to create the al-dente texture. Arrange your Soba noodles in bite-size onto your bamboo mesh tray.
- <Assemble>Pour Mentsuyu in an individual pot, and dilute with water. Transfer Tempura to a dish. And the Zarusoba is ready to enjoy!