Zaru Soba
Flaked Miso Salmon • Mentsuyu • Cha Soba
Zaru Soba
Flaked Miso Salmon • Mentsuyu • Cha Soba
| Difficulty: ★★☆☆☆ |  Japanese |
Dips aren’t only for chips. In Japan, soba (buckwheat) noodles are most commonly eaten with a soy based dipping sauce, where eating the dish is a little more interactive by dipping each bite of noodle in a salty sweet sauce called mentsuyu.
This zaru soba is made with green tea soba, also known as ‘cha’ soba. Its served chilled with perfectly moist, tender and flaky sous vide miso salmon for that necessary umami kick. The mentsuyu consists of sake, mirin, soy sauce, dashi, and sliced shiitake. All topped with green onions, sesame seeds, and nori flakes. A sous vide poached egg adds richness to the dish.
To eat, simply drop the egg into the mentsuyu sauce and mix. Take a strand of noodles with a bit of salmon, dip into the sauce and slurp. Mentsuyu is meant to be a little on the salty side, so the noodles aren’t meant to bathe long in it, hence the dipping.
— mm worthy approved —
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We encourage cooking organically. Our recipes are flexible, so you can stop & taste, adjust and create your own spin! Learn More >> |
FROM THE SEA
Ingredients –
[ Approx. serves 2 ]
Click on ingredients with * for more info.
For Mentsuyu
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⅓ cup soy
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3 tbsp. sake
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½ cup shiitake,
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1 scallion,
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⅓ cup water,
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2 tsp. sugar
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.35oz packet
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For Miso Salmon
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1 6oz. salmon
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1 tbsp. light
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2 tbsp. mirin
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1 tbsp. sugar
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For Serving
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Handful of
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2 eggs
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Time –
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Prep5 min. |
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Cook45min. |
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Total50 min. |
Equipment –
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Pots |
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Precision cooker |
— instructions —
①
Make miso marinade.
In a small saucepan, mix together 1 tbsp. light miso, 2 tbsp. mirin, and 1 tbsp. sugar over low to medium heat and allow sugar to dissolve. When the mixture is well combined, let mixture cool for at least 15 minutes.
②
Sous vide salmon and eggs.
When the miso mixture has cooled, pour into ziplock bag or a vacuum sealer bag along with the salmon filet (preferably with no skin). Set up your water bath and place sealed bag into the bath. Set the precision cooker timer at 120°F (48°C) for 45 minutes. Drop your eggs into the same water bath. When the salmon is done, remove from water bath and leave egg in there. Set to 145°F (62°C) for another 10 minutes. Remove from water bath.
Gently crack the egg and begin to peel away shell. Peel about half of the shell off and very gently pour the egg out onto a small ramekin or bowl. If the egg white is not set enough to your liking, drop egg into a small pot filled with water at a low simmer to finish poaching.
③
Mix together ingredients for mentsuyu.
In a small saucepan, prepare the mentsuyu sauce. Mix together ⅓ cup soy sauce, 2 tsp. sugar, packet of dashi, 3 tbsp. sake and 4 tbsp. of mirin. Allow sugar to dissolve over low to low medium heat. When mixture is combined well, remove from heat and allow cool for about 15 minutes.
After mentsuyu has cooled, add scallion and sliced shiitake mushrooms to the sauce.
④
Boil noodles.
Boil cha soba noodles in a pot of water according to instructions of the packet. When noodles are al dente in texture, remove from water and drain with strainer. To cool noodles down and stop cooking, prepare an ice bath in a bowl with water and ice and put noodles into the bowl. Swirl around until noodles are cooled. Strain again and portion the noodles onto serving plates or bowls.
⑤
Assemble and serve.
Flake the salmon into little bits and place on top of the soba noodles. Place egg in a small bowl next to mentsuyu sauce. Top the noodles with sesame seeds or nori flakes. To eat, simply drop the egg into the mentsuyu and mix. Take a strand of noodle, dip it into the sauce, and slurp! Congrats, you just made zaru soba.
— instructions —
①
Make miso marinade.
In a small saucepan, mix together 1 tbsp. light miso, 2 tbsp. mirin, and 1 tbsp. sugar over low to medium heat and allow sugar to dissolve. When the mixture is well combined, let mixture cool for at least 15 minutes.
②
Sous vide salmon and eggs.
When the miso mixture has cooled, pour into ziplock bag or a vacuum sealer bag along with the salmon filet (preferably with no skin). Set up your water bath and place sealed bag into the bath. Set the precision cooker timer at 120°F (48°C) for 45 minutes. Drop your eggs into the same water bath. When the salmon is done, remove from water bath and leave egg in there. Set to 145°F (62°C) for another 10 minutes. Remove from water bath.
Gently crack the egg and begin to peel away shell. Peel about half of the shell off and very gently pour the egg out onto a small ramekin or bowl. If the egg white is not set enough to your liking, drop egg into a small pot filled with water at a low simmer to finish poaching.
③
Mix together ingredients for mentsuyu.
In a small saucepan, prepare the mentsuyu sauce. Mix together ⅓ cup soy sauce, 2 tsp. sugar, packet of dashi, 3 tbsp. sake and 4 tbsp. of mirin. Allow sugar to dissolve over low to low medium heat. When mixture is combined well, remove from heat and allow cool for about 15 minutes.
After mentsuyu has cooled, add scallion and sliced shiitake mushrooms to the sauce.
④
Boil noodles.
Boil cha soba noodles in a pot of water according to instructions of the packet. When noodles are al dente in texture, remove from water and drain with strainer. To cool noodles down and stop cooking, prepare an ice bath in a bowl with water and ice and put noodles into the bowl. Swirl around until noodles are cooled. Strain again and portion the noodles onto serving plates or bowls.
⑤
Assemble and serve.
Flake the salmon into little bits and place on top of the soba noodles. Place egg in a small bowl next to mentsuyu sauce. Top the noodles with sesame seeds or nori flakes. To eat, simply drop the egg into the mentsuyu and mix. Take a strand of noodle, dip it into the sauce, and slurp! Congrats, you just made zaru soba.
— FREESTYLE —
Try out different types of soba noodles.
Soba varieties:
Ju-wari (100% buckwheat), hachi-wari (80% buckwheat 20% wheat), ume (ume plum flavour)
Serve plain or get creative with your toppings.
Other toppings suggestions:
Wasabi, grated radish, pickled ginger, tempura, ikura, octopus
