Japanese Cooking for The American Table/Susan Fuller Slack

Soba in a Bamboo Basket (Zaru Soba)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-5 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 recipe Sea Vegetable & Bonito Stock, about 2 cups 1/2 cup tamari shoyu or soy sauce 3 tablespoons mirin
1 tablespoon sugar 1 pound dried soba or 1-1/4 pounds fresh soba 1 sheet toasted nori, in matchstick shreds
1 tablespoon Wasabi 4 thin green onions, thinly sliced 1/4 cup grated daikon radish



1 Prepare stock: combine with shoyu, mirin and sugar in a saucepan over medium heat. Simmer 2 minutes or until sugar dissolves. Remove from heat; cool to room temperature. Refrigerate until serving time or up to 24 hours, then use as a dipping sauce.
2 Bring at least 4 quarts water to a boil in a large pot; add noodles. When the water boils, add 1 cup cold water. When water boils again, add another cup cold water. When water boils a third time, test noodles. They should be tender yet slightly firm to the bite. Cook 1 to 2 minutes longer if necessary. Rinse under cool water; drain well. Divide noodles among 4 or 5 bamboo, lacquer or pottery plates. Garnish with nori. Pour dipping sauce into 4 or 5 choko or small deep bowls. Arrange Wasabi, onion and radish on a serving dish. At the table, mix small amounts of each into sauce. Lift small portions of noodles with chopsticks and dip into sauce before eating.

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