Zaru Soba is a classic Japanese summer dish of chilled soba noodles served on a bamboo tray, accompanied by a delicate bonito-based dipping sauce (tsuyu) and fresh wasabi and green onion garnishes.
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Put the specified amount of water into a pot and place it over heat. When it comes to a boil, add the sugar, mirin, and Kikkoman Soy Sauce. When it starts gently bubbling again, reduce to medium-low heat and add the katsuobushi (dried bonito flakes) just before it reaches a full boil. Bring it to a brief boil, then turn off the heat and let it sit until it cools. Place a fine strainer (or sieve) over a bowl. Pour the entire contents of the pot into it to strain.
Slice the green onion into thin rounds about 5 mm (0.2 in.) wide. Soak in water for about 5 minutes, then drain. Scrub the surface of the fresh wasabi with the tip of a knife or a scrubbing brush to clean it. Cut off the stem. Hold the green cut surface of the wasabi perpendicular to the grater and grate slowly in a circular motion.
Bring plenty of water to a boil in a pot and add the soba noodles. Use long cooking chopsticks (or other long stirring utensil) to stir and loosen the noodles, and cook according to the package instructions. Drain the noodles in a colander in the sink. Rinse under running water while gently rubbing the noodles with your hands. Place the soba noodles on a “zaru” (bamboo tray). Pour the tsuyu (noodle soup base) into “soba-choko” (small cups) and serve with condiments on the side.
Store cooled tsuyu sauce refrigerated in an airtight container for up to 2 days. Cooked soba noodles are best served fresh, but can be chilled in the refrigerator for up to 1 day; reheat gently in hot water before serving if desired.
Zaru (bamboo tray) or fine-mesh colander · Fine strainer or sieve (for straining tsuyu) · Long cooking chopsticks or stirring utensil · Grater (for wasabi)
Yes. Prepare the tsuyu by boiling water, sugar, mirin, and soy sauce, then adding katsuobushi and cooling completely. Strain before serving. It can be made 1–2 days in advance and refrigerated.
Cook according to the package instructions, stirring gently with long chopsticks to prevent sticking. Drain immediately when tender and rinse under running water while gently rubbing to remove excess starch and cool them quickly.
Soaking the sliced green onion for about 5 minutes in water mellows its sharp flavor and improves its texture as a garnish.
Yes, the recipe specifies 'Fresh wasabi or pre-grated wasabi—to taste,' so either option works depending on availability and preference.
A zaru is a traditional bamboo tray or colander used to serve and drain the noodles. A fine-mesh colander or bamboo steamer tray can work as an alternative for plating.
