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Dish Name: Chilled Japanese Soba With Dipping Sauce
Category: Japanese Foods

[Print This Recipe]


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

Preparation Method:

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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:: Chilled Japanese Soba With Dipping Sauce



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