Chilled Japanese Soba With Dipping Sauce Recipe - Cooking Index
Chilled Japanese Soba With Dipping Sauce Recipe - Cooking Index
| 7 oz | 198g | Japanese buckwheat noodles - (up to 8) |
| 1 tablespoon | 15ml | Grated fresh ginger |
| 3 | Scallions - thinly sliced | |
| 1/2 teaspoon | 2.5ml | Anchovy paste - or to taste |
| 1/2 cup | 118ml | Soy sauce |
| 1/2 cup | 118ml | Mirin or dry sherry |
| 2 tablespoons | 30ml | Rice vinegar |
| 1 | Sugar | |
| 1 | Salt | |
| 1/4 cup | 27g / 1oz | Finely julienne carrot |
| 1 | Nori |
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 (dark sheet of seaweed used for sushi wrappers) 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
PASTA MONDAY TO FRIDAY SHOW PS6536, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Source:
PASTA MONDAY TO FRIDAY SHOW PS6536
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