Hibiscus Mocktail Cooler and Japanese Cold Zaru Soba

Ingredients:

Hibiscus Mocktail Cooler

Mentsuyu (Soup Base)

Zaru Soba

Garnish

  • 2 green onion

  • grated daikon radish

  • grated ginger

Step by step:

Hibiscus Tea (makes 6 servings)

  • Steep 32 oz of boiling water with 4 tea bags for 6 minutes

  • Let it cool and keep in fridge. When ready to serve, squeeze juice of one lemon, ice and 50/50 mix of hibiscus tea and sparkling water

Make the Mentsuya

  1. Add sake and mirin to a medium saucepan. Bring it to a boil over medium-high heat and let the alcohol evaporate for a few seconds. Then, add soy sauce

  2. Add 1 piece kombu and katsuobushi (dried bonito flakes). Use the maximum amount of katsuobushi for more intense bonito flavor

  3. Bring it to a boil and simmer on low heat for 5 minutes. Turn off the heat. Let it steep and cool completely. Strain the mentsuyu and set aside.

Boil the soba noodles

  1. Boil a large pot of water

  2. Add 14 oz dried soba noodles (buckwheat noodles) to the boiling water. Cook the noodles according to the package instructions. Stir occasionally so they don’t stick to each other. The noodles are done when just tender

  3. Drain the soba and rinse them under cold running water with your hands to get rid of the excess starch. This is a very important step to keep the noodles from sticking to each other.

  4. Transfer the noodles to a large bowl of iced water. Chill the noodles for 30 seconds, drain well, and set aside.

To serve

  1. In your favorite bowl, add ice and the noodles on top

  2. Pour the soup concentrate on the side

  3. Add the grated daikon, grated ginger, and green onion to a small dish

  4. Enjoy dipping your noodles into the base with some of the garnishes!

Recipe Credit: Just One Cookbook

Full Recipe: HERE

FOOD, RECIPESRemi Ishizukasoba noodles, noodles, coldnoodles, soba, japanese, summermeal, summertimeComment