Chilled Japanese Soba with Dipping Sauce

Total Time:
25 min
5 min
20 min

4 appetizer servings

  • 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
  • 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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