Zarusoba Bento


I’ve been wanting to try Zarusoba for weeks now, but due to the rainy weather, I figured it would be a bad idea since it’s so cold in the office. It was a sunny day today though, so I figured it would be a good time to try it. Turns out it wasn’t as the rain started pouring halfway through my commute to work. Oh well. At least I found cute century eggs.

Zarusoba Bento

Bento #46 • 9 August 2006

Top Tier:
Carrot sticks with Spinach-Artichoke dip (in the Hello Kitty mini-tub), Century Quail eggs, and green onions. The super held a small surprise for me yesterday, as I was shopping for century eggs for my bento. I found…CENTURY QUAIL EGGS! It’s as good as your usual century eggs…only cuter. 😛 Century eggs are fresh eggs that are preserved by placing them under a solution of______ for a hundred days. After that, they’re hard-boiled, then sold / served. It’s an acquired taste, but I love it especially with fresh green onions. Nyum!

Bottom Tier:
Soba tsuyu and buckwheat noodles with green onions. I tip my hat to ss-biggie for her smart idea of making little nests out of the somen. (It is somen, right?) It took a bit more time and I need more practice to make it prettier but admittedly it was easier to eat.

Add-on:
A can of Del Monte Pina Colada non-alcoholic juice. I absolutely lurve it, so when I saw the manufacturer sell it really cheap at a recent food expo, I grabbed a lot. If you’ve tried it, you’ll understand why I’m addicted. If you’ve tried it with a splash of rhum, you’ll understand even better! 😛 (Of course I drink it straight when I’m at work though; it’s hard enough to stay lucid as it is.)

~ ~ ~ ~ ~ ~

Zarusoba v. 2 May 2008
Serves 2.

Ingredients
2 bundles soba (Japanese Buckwheat Noodles)
water for boiling
1/2 cup prepared dashi
2 Tbsp + 2 tsp soy sauce
2 Tbsp + 2 tsp mirin
Chopped green onions

Procedure
1. Prepare soba according to package instructions. If you can’t read it (I couldn’t :P), it usually involves boiling the water, dropping the noodles in, then cooking for around 7-8 minutes. Really depends on the soba you use though, so don’t just rely on the timer. Check it yourself.
2. When the soba is done, wash the noodles under running water, then drain on a colander. Pop it in the refrigerator when the noodles have cooled down a bit.
3. Boil together the dashi, soy sauce, and mirin for a minute or so. Let it cool, then chill it in the refrigerator.
4. Serve the soba on a plate (unless you have a zaru :D), with the dipping sauce in a small dish. Top with the green onions. Some people serve the soba with ice cubes; I imagine this would be a great thing to do on a really hot summer’s day.

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3 Responses to Zarusoba Bento

  1. Pingback: More japanese noodles | bento, restos & recipes at http://www.kitchencow.com

  2. Pingback: Cold Zarusoba on a hot summer day | bento, restos & recipes at http://www.kitchencow.com

  3. Pingback: Spam! Spam! Spam! | bento, restos & recipes at http://www.kitchencow.com

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