Mori soba(もりそば) is Japanese buckwheat noodles served with garnish and dipping sauce. Mori(もり) means pile or piled up, referring to the noodles served piled up without broth.
Mori soba can be found throughout Japan, especially in eastern Honshu where soba is common, such as the Kanto region. When this type of soba is served on a bamboo tray called zaru(ざる), it is known as zaru soba(ざるそば), which some say must be topped with shredded nori. Mori soba can also be served on a steamer basket tray called seiro(せいろ), which is known as seiro soba(せいろそば).
Mori soba can use fresh or dried buckwheat noodles. Dry noodles must cook a little bit longer. Buckwheat noodles, or soba(そば), are made of either pure buckwheat flour or a combination of buckwheat flour and wheat flour. Juwari soba(十割そば) is made from 100% buckwheat flour. Pure buckwheat flour noodles are very difficult to make, so this variety is not common. Hachiwari soba(八割そば) is 80% buckwheat flour and 20% wheat flour. Wheat helps it bind and gives slightly more elasticity tot he noodles.
Men-tsuyu(めんつゆ) is a dipping sauce for mori soba, like a fragrant and sweet soy sauce usually seasoned with katsuo and/or kombu. It is usually concentrated and mixed with water for serving. Shredded nori is an optional garnish. Scallion and wasabi can be served on the side.
Buckwheat Noodles(そば) Recipe
Ingredients
- 2 cup buckwheat flour or mixture of 80% buckwheat flour and 20% wheat flour
- ½ – ¾ cup water
Directions
- gradually mix water into buckwheat flour
- knead
- rest
- roll
- cut
Men-Tsuyu(めんつゆ) Recipe
Ingredients
- 1 cup dark soy sauce(濃口醤油)
- 1 cup mirin(みりん)
- 1 piece dried kelp(昆布)
Directions
- heat soy sauce
- add mirin, kombu
- simmer below a boil about 5 minutes
- let cool
- store
Zaru Soba(ざるそば) Recipe
Ingredients
- 4 servings buckwheat noodles(そば)*
- ½ cup men-tsuyu(めんつゆ)*
- 1½ cup cold water
- shredded nori(刻み海苔) (optional)
- 1 scallion, finely chopped
- 1 tbsp wasabi(わさび), grated (optional)
Directions
- boil noodles 2 to 5 minutes, stirring occasionally
- drain
- cool in cold water
- drain
- transfer to zaru
- combine men-tsuyu, 1½ cup cold water
- garnish soba with nori (optional)
- set out scallion, wasabi
- serve