📝 About This Recipe
Experience the pure, earthy essence of Japan with this 100% buckwheat (Jyuwari) Zaru Soba, a gluten-free masterpiece that celebrates minimalist elegance. Served chilled on a bamboo tray, these nutty, robust noodles are dipped into a deeply savory 'Tsuyu' sauce infused with kombu and shiitake. It is a refreshing, nutrient-dense meal that captures the tranquil spirit of a traditional Tokyo soba house.
🥗 Ingredients
The Noodles
- 200 grams 100% Buckwheat Soba Noodles (Ensure label specifies 'Jyuwari' or 100% buckwheat for gluten-free)
The Dipping Sauce (Mentsuyu)
- 1 cup Water (Filtered water preferred)
- 1 piece Dried Kombu (About 2x2 inches; wipe gently with a damp cloth)
- 2 pieces Dried Shiitake Mushrooms (Adds deep earthy umami)
- 1/4 cup Tamari (Ensure certified gluten-free)
- 1/4 cup Mirin (Sweet Japanese rice wine)
- 1 teaspoon Coconut Sugar or Cane Sugar (To balance the saltiness)
Traditional Garnishes
- 2 stalks Scallions (Very thinly sliced into rounds)
- 1 teaspoon Wasabi Paste (Freshly grated or high-quality paste)
- 1/2 sheet Toasted Nori Seaweed (Cut into delicate matchstick strips (Kizami Nori))
- 1 teaspoon Toasted White Sesame Seeds (Optional for extra nuttiness)
- 2 inch piece Daikon Radish (Grated and lightly squeezed of excess moisture)
👨🍳 Instructions
-
1
Start the dipping sauce (Tsuyu) by placing the water, kombu, and dried shiitake in a small saucepan. Let them soak for at least 30 minutes to extract the base flavors.
-
2
Place the saucepan over medium heat. Just before the water reaches a boil, remove the kombu to prevent the sauce from becoming slimy.
-
3
Add the tamari, mirin, and sugar to the pan. Bring to a gentle simmer and let it cook for 2-3 minutes to burn off the alcohol from the mirin.
-
4
Turn off the heat, remove the shiitake mushrooms (save them for another dish!), and let the sauce cool completely. For the best experience, chill the sauce in the refrigerator for 1 hour.
-
5
Prepare a large bowl of ice water and set it near the stove. This is crucial for stopping the cooking process and giving the noodles their signature 'snap'.
-
6
Bring a large pot of water (at least 3 liters) to a rolling boil. Do not add salt, as the noodles and sauce already contain enough sodium.
-
7
Gently add the 100% buckwheat noodles to the boiling water, stirring carefully with chopsticks to prevent sticking. 100% buckwheat is fragile, so be gentle.
-
8
Cook the noodles according to the package instructions—usually between 4 to 6 minutes. Test a noodle at 4 minutes; it should be al dente with a slight bite.
-
9
Immediately drain the noodles into a colander. Do not discard the cooking water (Soba-yu) if you wish to drink it later in the traditional style.
-
10
The most important step: Rinse the noodles under cold running water. Use your hands to vigorously but carefully 'wash' the noodles to remove the excess starch. This ensures they aren't gummy.
-
11
Transfer the washed noodles into the ice water bath for 30 seconds until they are chilled to the core, then drain thoroughly.
-
12
Divide the noodles onto two Zaru (bamboo trays) or plates. Arrange them in small, easy-to-pick-up bundles.
-
13
Pour the chilled dipping sauce into two small individual bowls (Sobachoko).
-
14
Top the noodles with the kizami nori and serve the scallions, wasabi, grated daikon, and sesame seeds on small side plates for guests to add to their sauce as desired.
💡 Chef's Tips
100% buckwheat noodles are much more fragile than wheat-based noodles; stir them minimally and gently during boiling. Always rinse the noodles in cold water until the water runs clear; this removal of surface starch is the secret to the perfect texture. If you cannot find mirin, a mix of white wine and a pinch of extra sugar works as a substitute, though mirin is preferred for authenticity. Do not overcook the noodles; even 30 seconds too long can turn Jyuwari soba into a mushy texture. Save the 'Soba-yu' (boiling water); it is full of nutrients and traditionally enjoyed mixed with the leftover dipping sauce at the end of the meal.
🍽️ Serving Suggestions
Pair with a crisp glass of chilled Junmai Ginjo Sake to complement the earthy buckwheat notes. Serve alongside vegetable tempura (using a gluten-free batter) for a classic 'Ten-Zaru' experience. A side of Japanese pickles (Tsukemono) provides a bright, acidic crunch between bites. For a light protein addition, serve with a small plate of chilled silken tofu topped with ginger. Finish the meal by pouring the hot noodle cooking water into your remaining dipping sauce and drinking it like a savory tea.