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  Added: May 02, 2007  •  Visited (496)  •  Print version Print this recipe (48)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Buckwheat Noodles With Laver
(Zarusoba)
What You Need:
  • A 16-ounce package soba (buckwheat noodles)
  • 3 sheets packaged nori (dried laver), passed over a flame on one side only and coarsely crumbled
  • 2 scallions, including at least 3 inches of the green stems, sliced into thin rounds
  • 4 teaspoons wasabi (horseradish) powder, mixed with just enough cold water to make a thick paste, then set aside to rest for 15 minutes

    DIPPING SAUCE
  • cups soba tsuyu

  • How To Cook:
    1. In a 3- to 4-quart pot, bring 2 quarts of water to a boil. Add the soba and, stirring occasionally, cook for 6 to 7 minutes, until very soft. Drain the noodles in a colander and quickly run cold water over them.

    2. Drain again and divide the noodles among 6 serving bowls (the Japanese would use zaru, which are round, curved bamboo baskets), and top with crumbled nori. Garnish each bowl with scallions and a teaspoon of wasabi paste.

    3. Serve the dipping sauce separately, in individual small bowls or dishes. Traditionally, the wasabi and scallions are mixed into the dipping sauce to the individual diner's taste.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Pasta » Noodle
    Dish » Side Dishes

     





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