Chilled Japanese Soba With Dipping Sauce
Chilled Japanese Soba With Dipping Sauce
Ingredients| 7 oz japanese buckwheat noodles 1 (up to 8) 1 tb grated fresh ginger 3 scallions -- thinly sliced 1/2 ts anchovy paste -- or to 1 taste 1/2 c soy sauce 1/2 c mirin or dry sherry 2 tb rice vinegar 1 pn sugar 1 pn salt 1/4 c finely julienned carrot 1 sheet nori |
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Preparation
Bring a saucepan of water to a boil and cook the Buckwheat noodles a
few minutes. Drain and refresh under cold running water. Hold noodles
in a bowl with cold water until ready to serve.
Mix ginger, scallion and anchovy paste and set aside. In a small
saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix
this warm liquid into ginger, scallion and anchovy paste and season
to taste with sugar, salt and pepper. Transfer this to 4 small
dipping bowls.
Drain noodles and portion out into 4 small bowls; top each portion
with some julienned carrot.
Toast sheet of Nori over an electric burner or place in a hot cast
iron or heavy skillet and cook until crisp and crumble it over the
soba and carrot. Dip noodles in sauce, and enjoy.
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