Chilled Japanese Soba With Dipping Sauce

Course : Dips
Source:
Serves: 4
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Ingredients:

7 ounces Japanese buckwheat noodles -- (up to 8)
1 tablespoon grated fresh ginger
3 medium 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
1 dash sugar
1 dash salt
1/4 cup carrot -- julienne
1 sheet nori
 

Preparation / Directions:

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. Yield: 4 appetizer servings


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