How to make zaru zoba?????!
and it's very delicious. pls told me how to make it. Bye :-D
Answers: I want to know.... how to make it. It's a japanese food !!!!
and it's very delicious. pls told me how to make it. Bye :-D
Zaru Soba
1 cup niban dashi
1/4 cup soy sauce
2 tablespoons mirin
1/4 teaspoon sugar
1 cup dried bonito flakes
wasabi
green onions, minced
1 - 8oz package Soba noodles, prepared according to package directions
2 tablespoons toasted sesame seeds
nori strips, cut into slivers
In small sauce pan bring dashi, soy sauce, mirin, and sugar to a boil. Stir in bonito flakes and remove from heat. After about 1 minute, strain broth. Cool to room temperature. May be prepared in advance and stored in the refrigerator.
Toss noodles with sesame seeds then divide into 4 servings on plates or zaru baskets. Top with shredded nori. Divide the sauce between 4 small bowls. Serve a dab of wasabi and a spoonful of green onions on individual small plates. To eat: season the dipping sauce as desired with wasabi and onions. Pick up a bite full of noodles with chopsticks, dip into sauce, and enjoy.
Japanese Zaru Soba
For dipping sauce:
2 cups water
1 kombu (see notes), rinsed and patted dry
? cup Japanese soy sauce
? cup mirin or dry sherry
Salt or sugar, optional
For noodles:
? pound soba (buckwheat noodles)
Vegetable oil
2 eggs, beaten
4 large cooked shrimp, peeled and deveined
4 shiitake mushrooms, lightly sauteed
1 sheet nori (dried seaweed), toasted above the stove burner until crisp
Toasted sesame seeds
Fresh chives
1 tbs finely grated fresh ginger
3 green onions, finely minced
Make the dipping sauce:
In a small saucepan, bring the two cups of water to a boil and drop in the kombu; then reduce heat and simmer for 15 minutes. Discard the kombu; stir in all of the remaining ingredients; cool to room temperature.
Make the noodles:
Cook the noodles in a large pot of boiling water until al dente, no longer than two minutes. Drain under cold running water; drain again. Using a paper towel, brush a heated 10-inch nonstick skillet lightly with vegetable oil. Pour in the beaten eggs and cook, without stirring, until firm. Turn out onto a cutting board and trim the round edges to make a large square. Cut into smaller squares for garnish.
Divide the noodles among four deep plates. Garnish each with a few squares of cooked egg, one shrimp, one mushroom, crumbled nori, toasted sesame seeds, a few chives and several ice cubes. Combine the grated ginger and
minced green onion and place a small spoonful on the side of each plate,for diners to season their individual bowls of dipping sauce.
Serves Four
Note:
Kombu is an edible ocean plant used to make the Japanese broth known as dashi. It is available dried and packaged at Asian Markets and health food stores.
http://www.gatewayno.com/cuisine/recipes...
Zaru Soba Noodles
Zaru-soba is cold buckwheat noodle (soba) served on a bamboo plate (zaru). It's served with dipping soup (mentsuyu) and some toppings. Add toppings in the dipping soup and dip a small amount of soba noodles in the soup to eat. Packages of dried soba noodles are availabe at Asian grocery stores. There are different kinds of soba noodles, depending on the amount of the buckwheat in the noodles. Usually, soba noodles are darker than somen noodles.
Makes 4 servings
INGREDIENTS:
14 oz. dried soba (buckwheat noodles)
2 cups - 2 1/2 cups mentsuyu (dipping sauce)
Wasabi paste and finely chopped green onion for toppings
PREPARATION:
Boil water in a large pot. Add dried soba noodles in the boiling water, gently stirring noodles with chopsticks. Turn down the heat to medium. Boil soba noodles, following the package instructions. It usually takes a couple minutes to boil soba.
If it's necessary, add a little bit of cold water in the pot to prevent overflowing. Drain soba and wash the noodles with hands under running water. Divide soba among four plates. Divide mentsuyu (noodle dipping soup) among four small cups. Serve finely chopped green onion and wasabi paste on other small plates.
http://japanesefood.about.com/od/udon/r/...
Zaru Soba (Cold Buckwheat Noodles with Dipping Sauce)
Ingredients:
Sauce:
1/2 cup mirin
1/2 cup soy sauce
2 1/4 cups water
1 cup dried bonito flakes
Noodles:
300g package soba (buckwheat) noodles
1/2 sheet nori (dried laver), cut into fine threads
4 teaspoons wasabi paste
1/4 cup finely chopped green onions
1/4 cup grated daikon radish
Prep Time: 30 min
Cooking Time: 20 min
Instructions:
For the sauce: Bring the mirin to a boil in a saucepan. Add soy sauce, water and bonito flakes and bring to boil again. Reduce heat and simmer for about 2 minutes. Remove from heat, strain and let it cool to room temperature. You can refrigerate until serving time or up to 24 hours, then use as a dipping sauce.
For the soba: Boil the soba according to the directions on the package. Stir occasionally to keep from sticking. To check for doneness, pinch a noodle strand between your fingers. They should be tender yet slightly firm to the bite. Rinse well in cold water and drain.
Divide the well-drained soba among 4 zaru (bamboo) or lacquer or pottery plates. Garnish nori threads over the top.
Place a 1-teaspoon mound of wasabi, grated daikon radish and a neat pile of green onions on a small dish. Fill small, deep, cup-size bowls halfway with chilled dipping sauce. Serve all the dishes together. Serves 4
http://www.teanobi.com/recipe/japanese/l...
http://japaneserecipe.blogspot.com/2006/...
http://www.snacksby.com/recipes/841/zaru...
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