In season当季Japanese日式
Zaru Soba (Cold Noodles with Dipping Sauce)冷荞麦面配蘸汁
Chilled buckwheat noodles with a savory tsuyu dipping sauce. Soba often contains wheat, and standard dashi contains fish: check labels.冷荞麦面配鲜味蘸汁；荞麦面常含小麦，常规出汁含鱼，注意看标签。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Slice scallion and cut nori into thin strips with clean kitchen scissors. Set out a colander and a bowl of cold drinking water. Use dry soba, not udon.葱切圈，用干净厨房剪把海苔剪细条；备漏篮与冷饮用水，使用干荞麦面，不是乌冬。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce under running water and dry it. Keep raw meat or fish separate; do not wash raw poultry.洗手；蔬果用流水洗净并擦干。生肉、生鱼与即食食物分开，不冲洗生鸡肉。
- Measure the ingredient list before heating. Dashi means prepared liquid stock, not a spoonful of powder. Use instant dashi according to its label; drinking water mentioned separately is additional.开火前按清单量好食材。出汁指已调好的液体高汤，不是一勺粉末；速溶出汁按包装兑水。另提到的饮用水需额外备好。
Ingredients食材
- Dry soba noodles干荞麦面8 oz盎司
- Prepared dashi stock (liquid, not powder)已调好的出汁高汤（液体，非粉末）1 cup杯
- Soy sauce酱油0.25 cup杯
- Mirin味醂0.25 cup杯
- Nori sheet寿司海苔片1
- Scallion葱1
Method做法
Stir the dashi, soy sauce, and mirin together in a small saucepan and let it barely bubble. Then pour it into a heatproof bowl and set that bowl in a cold-water bath to cool while you cook the noodles.
小锅里把出汁、酱油、味醂搅匀，让锅里只冒小泡。煮好后倒进耐热碗，把碗坐在冷水里降温，这边同时煮面。
The sauce is mixed and cool enough for cold noodles.蘸汁混匀、凉了，适合配冷面。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Bring a big pot of unsalted drinking water to a boil, add the soba, and stir gently. Cook to the package time, and taste a cooled strand near the end.
大锅无盐饮用水烧开，下荞麦面轻轻搅散，按包装上的时间煮，快好时捞一根吹凉尝尝。
Noodles are tender with a little chew, not chalky inside.面条柔韧，里面没有粉硬芯。
Common mistake & quick fix容易错在哪，怎么补救
Follow the package for this noodle type; taste a cooled strand. Drain well so the sauce or broth is not diluted.按这种面的包装时间煮，取一根吹凉试口感；沥干，别把酱或汤冲淡。
Drain away from your body, then rinse under cold drinking water, gently rubbing off the surface starch with clean fingers. Drain thoroughly.
朝远离身体的方向倒进漏篮，用冷饮用水冲，干净手指轻轻搓掉表面淀粉，再充分沥干。
Noodles feel cool, separate, and no longer slimy.面凉、散开、不再滑腻。
Common mistake & quick fix容易错在哪，怎么补救
Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。
Divide the noodles between 2 plates and scatter nori on top. Pour the sauce into small dipping cups and put scallion alongside; dip a little noodle at a time instead of pouring all the sauce over.
面分到2个盘子里，撒上海苔。蘸汁倒进小杯，葱放旁边，夹一点面蘸一下吃，别把整杯汁浇在面上。
Cold noodles stay separate from the dipping sauce until eaten.吃之前面和蘸汁是分开的。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Cookware厨具
Skillet with lid, small pot, colander, knife, board, measuring tools and food thermometer带盖平底锅、小锅、漏篮、刀、砧板、量具与食品温度计
Make it a balanced meal营养搭配建议
Soba is mainly the starch part of dinner. Add tofu or eggs and a generous vegetable side, such as sesame spinach.荞麦面主要是主食，配豆腐或蛋，再加足量芝麻菠菜等蔬菜。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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