00:00You know why Zarusoba is Japan's go-to summer comfort food?
00:03Watch those nutty buckwheat noodles hit the ice bath, then feel the cooling power of each
00:09mensu dip bite, ready to beat the heat.
00:11For a printable version of this recipe, visit my website, just google Zarusoba Sudachi to
00:17find me.
00:18Start by grabbing a small saucepan and adding 200ml of dashi stock, 5 teaspoons of soy sauce,
00:254 teaspoons of mirin, and half tablespoon of sugar.
00:29Give it a quick mix to help dissolve some of that sugar and then turn on the heat.
00:34We just want to bring that to a boil and let it bubble for 1 minute to burn off some
00:39of
00:39the alcohol in the mirin.
00:41Now you might be wondering if you can use this sauce for udon too, and of course you can,
00:45but I created this recipe specially to go well with the nutty, earthy taste of soba noodles.
00:51If you're interested in my Zaru Udon sauce, check out my recipe.
00:55You can find the link in the description with more related recipes.
00:59Okay, let's take it off the stove and give it a little swirl to help release some of the
01:05heat.
01:05Next, we're gonna transfer it to a heatproof jug and add a dry shiitake mushroom.
01:10This is gonna add an amazing savoury depth to the sauce.
01:14Let it cool and then chill it in the fridge for about 20-30 minutes.
01:19Once your sauce is almost ready, bring a large pot of water to a rolling boil and add 2 portions
01:25of soba noodles.
01:26The portion size depends on the brand and can range from as little as 60g to as much as 120g
01:33per portion.
01:34The ones I'm using today are about 85g per bundle.
01:38I recommend using about 1L of water for every 100g of soba noodles.
01:42Cook them for the time stated on the packaging.
01:45This is typically about 4-5 minutes.
01:48By the way, if you're looking for a challenge, check out my homemade soba noodle recipe.
01:53Okay, once the timer beeps, drain them and rinse them with cold water.
01:58Not only does this stop them from overcooking and remove any excess starch, but it also cools
02:03them down quickly, ready to eat cold.
02:06Place them in a bowl of cold water and add some ice cubes to make them even colder.
02:11Finally, we're going to prepare some bonus ingredients to keep our sauce interesting.
02:16I'm starting with some freshly grated ginger root.
02:19This is a classic and really refreshing in summer.
02:23A few chopped green onions are always great.
02:25And I personally love a bit of wasabi so I can change the flavour halfway through.
02:30Okay, my noodles are nice and cold, so I'm just going to place them on a draining tray
02:35we call azaru.
02:36If you don't have one, you can serve them on a sushi mat or a plate.
02:40It works great.
02:41Sprinkle some shredded kizami nori on top as a finishing touch.
02:45Finally, divide your dipping sauce between individual serving cups and customise it with
02:50your favourite additions.
02:52All that's left is to dip your noodles and enjoy this classic Japanese summer dish.
02:57It's perfect as a light lunch or served with tempura for a real, satisfying treat.
03:02Want even more delicious recipes?
03:05Grab my free cookbook from the link in the description.
03:09Okay, let's go over the ingredients one more time.
03:11And if you're ready to cook, grab the written instructions by clicking the full recipe box
03:16with a picture that's about to pop up on your screen.
03:19Here we go, the link to the full recipe is on the screen for you now.
03:22And if you want to watch more similar videos, don't miss my Japanese noodle recipe playlist
03:26popping up on your screen as well.
03:28Thanks so much for watching and I hope to see you in the next one, bye.
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