Cold Buckwheat Noodles with Tororo Dipping Sauce
Silky tororo (grated yam) dipping sauce turns simple cold soba into a luxe weeknight dinner. Serve with pickled cucumbers and a drizzle of nutty dashi broth.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 12g
Ingredients
- 8 oz buckwheat soba noodles
- 1 cup dashi broth (or instant dashi powder mixed with water)
- 3 tbsp soy sauce
- 1 tbsp mirin (or honey as substitute)
- 4 oz Japanese mountain yam (tororo), peeled and grated
- ½ cup pickled cucumbers (or quick-pickled), sliced
- 1 sheet nori seaweed (optional), cut into thin strips
Instructions
- 1
Bring a pot of salted water to a boil. Add soba and cook until al dente, stirring gently, ~3 minutes.
- 2
Drain soba and rinse under cold running water until completely cool. Shake dry and divide between two bowls.
- 3
Whisk dashi, soy sauce, and mirin in a small bowl until combined. Pour into two small dipping cups.
- 4
Stir grated yam into each dipping cup until smooth and frothy — this is the tororo sauce.
- 5
Top each noodle bowl with pickled cucumbers and nori strips. Serve with tororo dipping sauce on the side.
Tools you’ll need
- large pot
- colander
- small mixing bowl
- whisk
- two small dipping cups or bowls
- fine grater (microplane or box grater)
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