Zaru Soba Recipe - Easy Japanese Cooking Recipe Video
Ingredients
| Soba noodles | 500 Gram (dried in bundles or fresh) | |
| For the dipping sauce | ||
| Dashi | 1 Cup (16 tbs) | |
| Soy sauce | 1⁄4 Cup (4 tbs) | |
| Mirin | 1⁄4 Cup (4 tbs) | |
| For the rest of the ingredients | ||
| Daikon | 1⁄2 Cup (8 tbs), shredded (Squeeze the juice and save the pulp) | |
| Quail eggs | 4 Medium | |
| Green onions | 1 Bunch (100 gm), finely chopped | |
| Wasabi | 1⁄4 Cup (4 tbs) | |
| Nori sheets | 2 Medium, roasted, finely sliced | |
| Sesame seeds | 1 Teaspoon, roasted | |
Nutrition Facts
Serving size
Calories 626 Calories from Fat 53
% Daily Value*
Total Fat 6 g9.2%
Saturated Fat 0.6 g3%
Trans Fat 0 g
Cholesterol 76 mg25.3%
Sodium 4914.9 mg204.8%
Total Carbohydrates 122 g40.7%
Dietary Fiber 3.5 g13.9%
Sugars 6.4 g
Protein 29 g57.7%
Vitamin A 24.1% Vitamin C 51.8%
Calcium 11% Iron 28%
*Based on a 2000 Calorie diet
Directions
1. In a small saucepan on medium heat, add dashi, soy sauce and mirin. Heat until the sauce comes to a simmer and then let it cook for about 5 minutes. Take it off the heat and set aside to cool.
2. On a chopping board, cut a 2-3 inch section from a fresh daikon and peel. Using a Japanese grater or box grater, grate the daikon into a small bowl. Taking the daikon pulp in your hand, gently squeeze the juice and save the pulp. Set aside.
3. In a large pot of unsalted boiling water, add the soba noodles, turn the heat down to a simmer (don’t cook the soba at a rolling boil like the Italian pasta).
4. Cook the soba noodles until they are just done and not al dente and not mushy. Strain into a colander placed in a large bowl and run cold water until the soba is rinsed of all the starch and the water runs clear. Once done, drain well and set aside.
5. Carefully take the top off a quail egg and pour off the egg white, keeping the yolk in the bottom half of the shell.
FINALIZING
6. Put the sauce into individual dipping bowls and each of the add-on ingredients into small dishes. Add the grated daikon, then a small serving of the wasabi. Put the quail egg on top of the pile of daikon. Also add some finely chopped green onion on the plate.
SERVING
7. Using chopsticks, take some of the noodles and wrap them around until you have a nice mouthful portion. Gently place it on a plate and repeat till you have 3 nice bundles.
8. Garnish it with some shredded roasted nori and roasted sesame seeds.
SERVING
9. Serve the dish cold. To eat, simply add the daikon and green onion to the sauce and mix. If you like, add the quail egg and as much of the wasabi as you prefer. Then take some noodles, dip them in the sauce and enjoy!
Chef
