Food Network: Chilled Japanese Soba with Dipping Sauce

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Chilled Japanese Soba with Dipping Sauce
Recipe courtesy of Michele Urvater

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
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.