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
Chilled buckwheat noodles get dipped in tsuyu sweetened and perfumed with yuzu marmalade, a softer, fruitier sauce than plain soba dipping broth.
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The sauce needs thorough mixing before it goes cold, because undissolved lumps of marmalade make some dips sugary and others flat. Any water clinging to the noodles thins that sauce with every dip. Grated radish, scallion, and wasabi stay on the side and go in a little at a time.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Leave the rinsed noodles in a sieve for about 1 minute.
Shake the sieve gently to remove the water trapped between the strands.
- 6
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.
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