Cold Buckwheat Noodles
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Mori soba keeps the buckwheat front and center: cold noodles on a plate, a separate cup of chilled tsuyu, and just the tips dipped before each bite.
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Rubbing the noodles under running water until it runs clear strips the surface starch and gives them a smooth, slippery finish. The ice-water dip that follows stays short, since soaking too long washes out the buckwheat flavor. With only wasabi, scallion, and nori as garnish, a dipping sauce diluted too far leaves the whole plate tasting flat.
Ingredients
Instructions
- 1
Bring a large pot of water to a full boil, then fan out 180g of soba noodles into the pot.
Cook over high heat for 3 to 4 minutes, stirring with chopsticks so the strands do not clump.
- 2
Taste one noodle and drain as soon as the center is no longer chalky but still lightly springy.
If you want sobayu at the end, reserve some of the hot cooking water before discarding the rest.
- 3
Place the drained noodles under cold running water and rub them gently between both hands.
Rinse several times until the surface starch washes away and the water running through the noodles looks mostly clear.
- 4
Soak the rinsed noodles in ice water for 1 minute so they chill all the way through and tighten.
Do not leave them soaking too long, or the flavor will fade, then drain very thoroughly.
- 5
Mix 4 tablespoons of mentsuyu with 200ml of cold water in a small bowl and keep it chilled.
Add ice only if needed, because too much dilution will make the dipping sauce taste flat against the noodles.
- 6
Arrange the drained noodles in bite sized bundles on a plate or bamboo mat, then scatter 1 cut sheet of nori over them.
Stir in 1 teaspoon wasabi and 20g sliced green onion, then dip only the noodle tips into the sauce.
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