Title: Chilled Japanese Soba with Dipping Sauce
Categories: Appetizer Asian Japanese Sauce
Yield: 4 Servings

7	oz	Japanese Buckwheat noodles
		(up to 8)
1	tb	Grated fresh ginger
3		Scallions -- thinly sliced
1/2	ts	Anchovy paste -- or to
		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

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.

Yield: 4 appetizer servings

PASTA MONDAY TO FRIDAY SHOW PS6536, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997

Recipe By : PASTA MONDAY TO FRIDAY SHOW PS6536

From: Shermeyer-Gail Date: 04 Apr 97 Mastercook Recipes (Mailing List) Ä

previous

next