Recipe courtesy of Michele Urvater
Chilled Japanese Soba with Dipping Sauce
- Yield: 4 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 245
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 45
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 11
- Cholesterol
- 0
- Sodium
- 2199
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
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.