Chilled Japanese Soba with Dipping Sauce (Michele Urvater) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
7 to 8 ounces japanese buckwheat noodles |
1 tablespoon grated fresh ginger |
3 scallions, thinly sliced |
1/2 teaspoon anchovy paste, or to taste |
1/2 cup soy sauce |
1/2 cup mirin or dry sherry |
2 tablespoons rice vinegar |
pinch of sugar |
pinch of salt |
1/4 cup finely julienned carrot |
1 sheet of nori |
Directions:
1. 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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