If you have been following my blog for quite some time, you will notice that most of the dishes I cook are easy to prepare. And that's mainly the point of my blog; I would like to encourage the working moms out there that preparing a home-cooked meal is not only doable, it can be fun too and surprisingly a stress-reliever. What's more, you get to choose what you put on the table and what's in it, which sometimes means a healthier version of your favorite meal. And did I mention the dinars you'll save from cutting down on home delivery and eating out? Yeah, some of my favorite resto dishes are so easy to prepare, and I save heaps making it at home, without sacrificing on the quality of the ingredients.
One of my favorite is this Japanese noodle, zaru soba or cold buckwheat noodles. Yes, the noodles are served cold, sometimes on a bed of ice and served with a hot dipping broth.
This version is actually Zaru Cha Soba or Cold Green Tea Buckwheat Noodle. And here's how I make it.
Prep Time: 5 minutes
Cooking Time: 20 minutes
400g dried cha (green tea) buckwheat noodles
water for boiling the noodles
a big bowl of ice cubes
For the Hot Broth:
4 tbsp dashi granules
4 cups water
1/2 cup mirin
1/2 cup Kikoman soy sauce
1/3 cup chopped scallions
Toppings & Garnish:
shredded nori (dried seaweeds), as desired
togarashi (red chili flakes), as desired
toasted sesame seeds
1. Place Cha noodles in boiling water and cook as directed in the package. Drain and transfer the the noodles on a bowl of ice cubes. Set Aside.
2. In a sauce pan, dissolve the dashi granules in water and bring up to a boil. Bring the heat down then add mirin and soy sauce. Simmer for 1-2 minutes.
3. To serve, transfer the cold soba on bamboo soba plates, garnish with nori, sesame seeds and togarashi. Alternatively, you may put ice cubes on serving bowls then top it with the soba to keep it chilled. Have a small dipping bowl of broth on the side, add scallions to the broth as desired. Dip, slurp and enjoy!
24 Oct 2011