Homemade buckwheat noodles

This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate, I earn from qualifying purchases. 10-minute is all you need to whip up homemade buckwheat noodles delicious Japanese noodle dish.

10-minute is all you need to whip up this delicious noodle dish. Two kinds of soba noodles served on a Japanese bamboo, garnished with shredded nori sheet. Japanese and the name of the dish was derived from the way the noodles are served over a bamboo strainer during the Edo Period. Mentsuyu is a Japanese soup base used in noodle dishes. Even though I make a homemade version, I keep a bottle of mentsuyu in my refrigerator so I can quickly use it when I don’t have the homemade version.

You can buy a bottle in a Japanese or Asian grocery store. It has a dry and rough texture so the noodles are easily broken. Ju-wari soba has a strong buckwheat aroma and flavor, and it can be hard to make because of the dry and crumbly texture. The noodle is much smoother and it has an al dente texture. Unlike Ju-wari Soba, it’s easy to swallow and chew. However, the buckwheat aroma is less pronounced than Ju-wari. Different Flavors for Buckwheat Noodles You might have seen packages of green or pink soba noodles in Japanese grocery stores.

The noodles are flavored with a small amount of green tea powder to give a subtle green tea taste and green tint. The noodles are flavored with Japanese ume plum and have a slight pink color. Interested to learn more about soba noodles? Read my pantry post which includes the origin, nutrition, and recommended brands for soba noodles. Separate the dried noodles when adding to the boiling water. Stir the water with chopsticks so the soba noodles are not stuck together. Rinse the noodles under cold running water to remove the starch.

Chill the noodles in ice water for 30 seconds. The noodles will firm up for a more chewy texture. The dipping sauce is salty, so don’t soak the noodles in the sauce for a long time. The secret to make a light, crisp coating that doesn’t absorb oil when fried is in the batter and deep frying technique. Shrimp and vegetable tempura on a plate along with the dipping sauce. My mom usually serves zaru soba with Vegetable Tempura and Shrimp Tempura.