Chilled Japanese Soba With Dipping Sauce
Chilled Japanese Soba With Dipping Sauce

Category

 Japanese Foods

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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

Procedures

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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