Zaru soba

For the tsuyu sauce, bring the sake and mirin to a boil in a small saucepan; simmer for 30 seconds to burn off the harsh alcohol smell. Add the soy sauce, kombu, and katsuobushi, reduce the heat, and simmer gently for 5 minutes.

Remove the saucepan from the heat, strain the sauce through a fine sieve to remove the kombu and katsuobushi, and mix with 270 ml of ice-cold water. Pour the tsuyu into 3 small cups.

In a large pot, bring 3 L of unsalted water to a boil. Fan the dry soba noodles out into the water, stir, and cook for 4–5 minutes, or according to the package instructions, without overcooking.

Drain the noodles in a colander and rinse thoroughly under cold running water, gently rubbing them with your hands to wash off the starch and stop the cooking.

Transfer the soba to ice water for 30 seconds, then shake the colander well and drain completely.

Arrange the noodles in portions on bamboo mats or flat plates, and top with thinly sliced nori.

Slice the scallions and arrange them along with the wasabi next to the tsuyu cups; serve immediately: dip each bite of soba into the sauce, adding scallions and wasabi to taste.