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Chilled Japanese Soba With Dipping Sauce

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Chilled Japanese Soba With Dipping Sauce

It’s then served with toppings such as chopped scallions, grated daikon and shredded nori. Dipping ice cold buckwheat noodles in a dipping sauce packed with umami is heavenly. It cools down the body and the mind like nothing else can on a hot summer day.

Ingredients

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

Instructions

Procedures: 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

Keywords: Chilled Japanese Soba With Dipping Sauce

Written by Melissa Owens

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