Photograph of the finished Mori soba

Japan · Mì soba lạnh chấm Mori soba

Mori soba

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soba noodles Soba noodles 720 g
  • Photograph of Dried flounder Dried flounder 80 g
  • Photograph of Kombu seaweed Kombu seaweed 48 g
  • Photograph of Soy sauce Soy sauce 200 ml
  • Photograph of Mirin Mirin 140 ml
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Wasabi Wasabi 40 g
  • Photograph of Nori seaweed Nori seaweed 4 sheets

Method

  1. 1 Cook the kombu broth with dried halibut, then season with soy sauce and mirin to make it richer than hot broth.
  2. 2 The dipping sauce needs to be twice as strong because the cold noodles, when carried in water, will dilute it.
  3. 3 Chill the dipping sauce for 2 hours in the refrigerator.
  4. 4 Boil the soba noodles for exactly 4 minutes, then rinse with cold water and squeeze out the excess starch from the strands.
  5. 5 Soak the noodles in ice water for 40 seconds, then drain them completely in a bamboo colander.
  6. 6 Pick up small portions and dip them in cold soy sauce, adding chopped green onions and wasabi to the dipping sauce before eating.
Start cooking