Soba Noodle Recipe

Bring a large pot of water (about 4 quarts) to a rolling boil. Do not salt the water — soba is traditionally cooked in unsalted water so the noodles keep a clean flavor.

Add the dried soba noodles and stir gently to separate. Cook according to package instructions (typically 4–5 minutes) until al dente. Taste to confirm: they should be tender but have a slight bite.

While noodles cook, prepare an ice bath: a large bowl with cold water and ice cubes.

When noodles are cooked, immediately drain them in a colander and rinse under cold running water while tossing gently to stop cooking and remove surface starch. Continue rinsing for 1–2 minutes until noodles are cool and not sticky.

Transfer the rinsed noodles to the ice bath for 1 minute to chill thoroughly, then drain well. Shake off excess water and spread them on a tray or shallow bowl so they don’t clump.

Divide the chilled noodles among 4 serving bowls. Garnish each portion with sliced scallions, a sprinkle of toasted sesame seeds, and a few strips of nori. Add pickled ginger to the side if using.

Combine base liquids

In a small saucepan combine soy sauce, mirin and sake. Add the granulated sugar and stir to dissolve.

Add umami components

Add the bonito flakes and the dried shiitake mushroom (if using) to the saucepan. Bring the mixture to a gentle simmer over medium heat; do not boil vigorously—just a steady simmer for 4–5 minutes to extract flavor.

Strain

Remove from heat and let rest for 5 minutes. Strain the liquid through a fine-mesh sieve lined with paper towel or cheesecloth into a clean saucepan or bowl, pressing lightly on solids to extract liquid. Discard solids.

Reduce

Return the strained liquid to the saucepan and simmer gently until reduced by about 25–30% (5–8 minutes), which will concentrate flavor and slightly thicken the sauce. Watch closely so it doesn’t over-reduce and become too salty.

Finish with truffle and texture

Lower the heat to very low. Stir in the black truffle paste (or minced fresh truffle) and the teaspoon of neutral oil or butter to marry fat with flavor. Season with freshly ground black pepper to taste. If you want a slightly glossy, clingy yakitori-like glaze, mix the cornstarch and cold water to make a slurry and whisk it into the simmering sauce; simmer 30–60 seconds until it just thickens. Remove from heat and let cool to room temperature — the truffle aroma will be pronounced when warm and subtle when chilled. Taste and adjust: add a little mirin or a pinch of sugar if you want more shine or sweetness.

Reserve about 3–4 tablespoons of sauce per serving to dress the soba; keep extra in the fridge (up to 5 days) or warm it slightly before serving if preferred.

If using chicken: thread the chicken thigh pieces onto soaked wooden skewers, leaving a little space between pieces so heat circulates.

Lightly brush the skewers with neutral oil and season with a pinch of salt and pepper. Preheat a grill pan or outdoor grill to medium-high.

Grill the skewers 2–3 minutes per side until nicely charred and cooked through (internal temperature 165°F / 74°C). During the last minute of cooking, brush several times with the truffle-yakitori sauce to create a glossy glaze. Remove from heat and let rest briefly, then slide chicken off skewers or serve on the skewers.

To serve: arrange the glazed yakitori over or beside the chilled soba, then drizzle 2–3 tablespoons of the truffle-yakitori sauce over the noodles (or serve extra sauce on the side for dipping). Garnish with scallions, sesame seeds and nori strips.