Zaru Soba with Homemade Dipping Sauce
Thermomix recipe: Zaru Soba with Homemade Dipping Sauce. Ready in 30 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 400 g dried soba noodles
- 60 ml sake
- 120 ml mirin
- 120 ml soy sauce
- 1 piece kombu (approx. 2.5 x 2.5 cm)
- 50-100 g katsuobushi (dried bonito flakes)
- 270 ml iced water
- Shredded nori seaweed, to serve
- 2 green onions, sliced, to serve
- Wasabi, to serve
Instructions
- Add 60 ml sake and 120 ml mirin to the Thermomix bowl. Cook for 5 minutes / 100°C / Speed 1, with the simmering basket placed on the lid instead of the measuring cup, to evaporate alcohol.
- Add 120 ml soy sauce and 1 piece kombu (approx. 2.5 x 2.5 cm) to the bowl. Cook for 5 minutes / 90°C / Speed 1, with the simmering basket on the lid.
- Add 50-100 g katsuobushi (dried bonito flakes) to the bowl. Let it steep in the hot liquid for 5 minutes (no heat).
- Carefully strain the mentsuyu through a fine-mesh sieve into a clean bowl or jar, pressing gently on the katsuobushi to extract all liquid. Discard the solids. Allow the mentsuyu concentrate to cool completely, then chill in the refrigerator until ready to serve.
- Bring a large pot of water to a rolling boil on the stovetop. Add 400 g dried soba noodles and cook according to package instructions (typically 5-7 minutes).
- Drain the noodles in a colander and rinse thoroughly under cold running water until completely chilled. Rub gently to remove any excess starch. Drain very well.
- In individual serving bowls, combine the chilled mentsuyu concentrate with 270 ml iced water. Stir well.
- Divide the cold, drained soba noodles among serving plates or bowls. Serve immediately with the dipping sauce, garnished with shredded nori seaweed, sliced green onions, and a dollop of wasabi on the side. Dip the noodles into the sauce before eating.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.