After sampling soba noodle in many places, including in Japan and
even at 7-11 in Taiwan (yes, cold soba is available at 7-11 in Asia), I cam up
with my own version of cold soba. I am sharing it with you here:
Materials:
a pack of soba
noodle
sugar
vinegar
soy sauce
sesame oil
Furikake dried fish
flakes with seaweed and sesame
Kodaya Sesame Oil
I used
Tool:
medium pot
colander
1. Heat water in a
pot and bring it to broiling.
2. Drop bundles of
soba into the pot. Most of soba are bundled in a package in which there usually
12 bundles. 1 1/2 bundles may be the serving size for an adult.
3. Stir it occasionally and cook it for 3 minutes. Most instructions found on the soba packaging ask for 4 minutes to cook, and my experience tells 3 minutes is just enough to cook soba and make it chewy.
4. Turn off the
heat, prepare a colander and in the sink pour and drain the boiled soba in the
colander.
5. Wash, stir and
drain soba with cold water to make noodle firmer and chewy.
6. After water is
completely drained from soba, add and mix in sugar (1/2 tea spoon), vinegar
(about 1 tea spoon) and little soy sauce to your liking.
7. Then drizzle in
sesame oil and mix again.
8. Wait till when it is time to serve the
noodle, then drizzle Furikake on top of the noodle.
9. Add sesame,
chopped green onion over the top of the noodle to make it tastier.
Options:
I used to add
shredded carrot, shredded egg crêpes and shredded cucumber to add flavors
and pleasing colors to this dish.
