Cool Soba with Dipping Sauce

Cool Soba with Dipping Sauce
Author
Katie Kambridge
Source of Recipe
The Boston Globe, July 19, 2009
Serves/Makes/Yields
4
Recipe Description

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.

Ingredients

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.

Preparation
  1. In a medium bowl, mix mirin, soy sauce, and sugar, and set aside.
  2. In a large saucepan over high heat, bring 2 quarts of water to a boil.
  3. Add 1½ teaspoons of salt and the soba, stir gently to separate the noodles, and cook, stirring occasionally, until just tender, about 3 minutes.
  4. Reserve ½ cup of the cooking liquid.
  5. Drain the soba in a colander, immediately rinse with cold tap water until cool, and drain again.
  6. Transfer the soba to a large bowl, add the sesame oil, and toss to coat thoroughly.
  7. Add the reserved cooking water to the dipping sauce and stir to mix well.
  8. Divide the sauce among 4 serving dishes.
  9. Garnish the soba as desired, and serve with the sauce. 
Type of Cuisine