Cool Soba with Dipping Sauce
Cool soba is often served plain alongside individual portions of dipping sauce. Ready-made tsuyu is available in bottles, but its flavor pales compared with fresh, which requires just four ingredients -- soy sauce, mirin, sugar, and dashi, the traditional Japanese broth for which I make the highly unorthodox substitution of soba cooking water. Other flavors, commonly wasabi or ginger, can also be added. Bucking tradition again, I find that soba also goes well with heartier garnishes and dressings.
1/3 cup mirin
1/3 cup soy sauce
1 teaspoon sugar
Salt
12 ounces soba
2 teaspoons toasted sesame oil
Garnishes, as desired (see note below)
Garnish the soba modestly. Small amounts of thinly sliced scallion; slivers of carrot, daikon, cucumber, or red bell pepper; thin strips of toasted nori; or a sprinkling of lightly toasted sesame seeds, individually or in combination, are all good candidates. If you fancy wasabi paste or grated ginger, add 2 teaspoons of either to the dipping sauce, stirring it well to incorporate.
- In a medium bowl, mix mirin, soy sauce, and sugar, and set aside.
- In a large saucepan over high heat, bring 2 quarts of water to a boil.
- Add 1½ teaspoons of salt and the soba, stir gently to separate the noodles, and cook, stirring occasionally, until just tender, about 3 minutes.
- Reserve ½ cup of the cooking liquid.
- Drain the soba in a colander, immediately rinse with cold tap water until cool, and drain again.
- Transfer the soba to a large bowl, add the sesame oil, and toss to coat thoroughly.
- Add the reserved cooking water to the dipping sauce and stir to mix well.
- Divide the sauce among 4 serving dishes.
- Garnish the soba as desired, and serve with the sauce.