Yuzu Cold Soba (Chilled Buckwheat Noodles with Citrus Dipping Sauce)
Yuzu memil soba is a cold buckwheat noodle dish served with a citrus-infused dipping sauce made from tsuyu, cold water, and yuzu marmalade. The soba must be rinsed at least three times in cold water after boiling to strip off surface starch, which prevents clumping and gives each strand a clean bite. A brief dip in ice water firms the texture further. The yuzu marmalade lifts the salty-savory tsuyu with bright citrus fragrance, while freshly grated daikon radish adds a peppery, cooling sharpness. Shredded seaweed contributes a subtle ocean note, and wasabi provides a nasal heat that cuts through the nuttiness of the buckwheat.
Adjust Servings
Instructions
- 1
Mix tsuyu, cold water, and yuzu marmalade; chill well.
- 2
Slice scallions and grate radish.
- 3
Cook soba, rinse repeatedly in cold water, then briefly chill in ice water.
- 4
Drain noodles and plate neatly.
- 5
Serve with yuzu dipping sauce, radish, scallion, and wasabi.
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