Yuzu Cold Soba (Chilled Buckwheat Noodles with Citrus Dipping Sauce)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Yuzu cold soba serves chilled soba noodles with a dipping sauce made from tsuyu, cold water, and yuzu marmalade.
Read more
Mix 120 ml tsuyu, 240 ml cold water, and 1 tbsp yuzu marmalade until no concentrated lumps remain, then refrigerate the sauce until thoroughly cold. Finely slice 20 g scallion and prepare 3 tbsp grated radish. Cook 220 g soba noodles in boiling water for the time stated on the package. Stir soon after adding them so the strands do not stick, and drain them as soon as their centers are no longer hard. Transfer the noodles directly to cold water and rub them gently by hand. Change the water and rinse at least three times. Leave the rinsed noodles in a sieve for about 1 minute, then shake away the water trapped between the strands. Arrange the noodles on a plate with 1/4 cup shredded seaweed. Add the grated radish, scallion, and the measured 0.5 tsp wasabi to the chilled yuzu tsuyu in small portions as you eat rather than loading the dipping bowl at once. Use the full measured 1 tbsp yuzu marmalade without an unlisted reduction. Repeated rinsing followed by thorough draining keeps cooking water from changing the concentration of the dipping sauce.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Combine 120 ml tsuyu, 240 ml cold water, and 1 tbsp yuzu marmalade, stirring until the marmalade loosens into the liquid.
Use the full measured 1 tbsp marmalade.
- 2Season
Refrigerate the sauce so it becomes thoroughly cold before serving.
While the noodles cook later, slice 20 g scallion finely and prepare 3 tablespoons grated radish so the toppings stay fresh and ready.
- 3Heat
Cook 220 g soba noodles in boiling water according to the package time.
Stir soon after adding them so the strands do not stick, then drain when the centers are no longer hard but the noodles still feel springy.
- 4Heat
Move the cooked noodles straight into cold water and rub them gently with your hands.
Change the water and rinse at least three times, washing until the surface starch is gone and the water feels less cloudy.
- 5Step
Leave the rinsed noodles in a sieve for about 1 minute.
Shake the sieve gently to remove the water trapped between the strands.
- 6Finish
Arrange the well-drained noodles on a plate and serve with 1/4 cup shredded seaweed.
Add the grated radish, scallion, and measured 0.5 tsp wasabi to the chilled yuzu tsuyu in small portions as you eat.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Cook 220 g soba according to the package and rinse it in cold water at least three times
- Finish cue
- Arrange the well-drained noodles on a plate and serve with 1/4 cup shredded seaweed.
- Avoid this
- Stir soon after adding them so the strands do not stick, then drain when the centers are no longer hard but the noodles still feel springy.
- Storage and reheating
- Mix the full measured 120 ml tsuyu, 240 ml cold water, and 1 tbsp yuzu marmalade, then refrigerate.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 8 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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