On Sunday night, after a relaxing and fun-filled weekend, I decided to make a traditional Japanese summer meal with all of the fix-ins. My mom used to make this meal when my brothers and I were growing up and she still makes it today! I on the other hand, don’t make it that often, but when I do I can’t help but wish we could enjoy it every week!
Zaru soba means cold soba (buckwheat) noodles in japanese. The buckwheat noodles are traditionally dipped in a special cold sauce that has several flavorful garnishments which add some color and texture, too!
We basically had a feast on Sunday night and enjoyed our zaru soba with an appetizer of shrimp spring rolls. Alongside the soba we grilled up some Soy Vay marinated chicken thighs…
Soy Vay is one of the best marinades we’ve had and you can find it at your local grocery store in the marinades and hot sauce aisle! The name comes from the story of two best friends with a love of food – he is Jewish and she is Chinese! They combined forces and created Soy Vay:
Inspired by the classic sauces and marinades of China and Japan, with a deliciously kosher twist, Soy Vay was officially founded in 1982 and became an instant success at county fairs, farmers markets, and local stores across Northern California with their original flavor, Hoisin Garlic, and the still best-selling Veri Veri Teriyaki. (http://www.soyvay.com/the-legend/)
Do yourself a wonderful favor and buy this marinade!
…and fresh greens with miso dressing. A delicious Japanese meal to cap off a wonderful summer weekend!
1/2 cup of Kikkoman Memmi Noodle Soup Base
1/2 cup of water
1 package of buckwheat noodles
1 package of artificial crab
1 bundle of chopped green onions
1 package of nori (dried seaweed) ripped into small pieces
1. Combine the noodle soup base and water into a measuring cup. Stir and let sit in the fridge until chilled **You can do this the night before or the morning of and let it sit all day
2. Cook the buckwheat noodles **Buckwheat noodles cook fast so make sure you watch them!
3. Once the noodles are cooked, chill them by draining and run under cold water
4. Chop and prep the crab meat, green onions and nori **If you have toasted sesame seeds or bonito flakes (dried, fermented fish flakes), feel free to use them as an additional garnishes!
5. There are two ways to enjoy this dish. First, put the noodles in one bowl and the dipping sauce in another. Add the garnishments to the dipping sauce and dip the noodles into the sauce one bite at a time! Second (and the way we did it), add the noodles to a bowl and garnish with all of your toppings. Pour 1/4 cup to 1/3 cup of sauce on top of the noodles and enjoy! Either way works, but if you’re going for the more traditional approach, definitely follow the first way.
This is a true Japanese summer meal that’s refreshing and full of flavor. You can also enjoy it with sautéed shrimp or salmon!