Zaru Soba (Cold Buckwheat Noodles) with Dipping Sauce

Prepare the Dipping Sauce: In a small saucepan, combine soy sauce, mirin, dashi powder (or dashi stock from bonito flakes), and water. Bring to a simmer over medium heat, then immediately remove from heat and let cool completely. Refrigerate until ready to serve.

Cook the Soba Noodles: Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package directions (usually about 5-7 minutes). Stir occasionally to prevent sticking.

Cool the Noodles: Once the noodles are cooked al dente, immediately drain them into a fine mesh sieve or colander. Rinse thoroughly under cold running water until the noodles are completely cooled and no longer starchy. This step is crucial for preventing the noodles from sticking together.

Chill the Noodles: Transfer the rinsed noodles to a bowl filled with ice water. Gently separate the noodles with your hands to ensure they are evenly chilled. Let them sit in the ice water for a few minutes to firm up.

Drain and Serve: Remove the noodles from the ice water and drain thoroughly. Arrange the noodles on a bamboo serving tray (zaru) or in individual bowls.

Serve: Serve the chilled soba noodles with the prepared dipping sauce in small individual bowls. Garnish the sauce with chopped green onions and add wasabi to taste. Optionally, sprinkle with toasted sesame seeds.