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Poslfit Recipes: Zarusoba
½ c. mirin (or ½ c. saké and 2 T sugar)
2¼ c. water
½ c. soy sauce
1 c. katsuobushi (dried bonito flakes)
300 g soba (buckwheat noodles)
Bring mirin to a boil to evaporate alcohol content.
Add water, soy sauce and katsuobushi, bring back to a boil
and then simmer for two minutes.
Remove from heat and strain, and now you have a taré (dipping sauce).
Take the tare (dipping sauce) that you have just made and let it
cool to room temperature. You can refrigerate it up to 24 hours
In another pot, and most likely at the same time as the taré,
cook soba according to package directions, being careful not to let
it stick, boil or overcook. When done, drain immediately and rinse
under cold water.
Serve each person a small bowl of taré, place the soba on
a flat plate, ideally on a sieve (zaru) for drainage. Dip soba
in taré one mouthful at a time.