Cold Japanese soba noodles with dipping sauce

Votes: 6

Time: 25 min.
Complexity: easily
Servings: 4 servings as an appetizer or side dish

Cold Japanese soba noodles with dipping sauce - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

200-225 g Japanese buckwheat soba noodles
1 tbsp. grated fresh ginger
3 thinly sliced green onions
1/2 tsp anchovy paste (or to taste)
1/2 cup soy sauce
1/2 cup mirin or dry sherry
2 tbsp. l. rice vinegar
A pinch of sugar
A pinch of salt
1/4 cup thinly sliced carrots
1 sheet of nori

Ingredient Substitution Suggestions

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Recipes with similar ingredients: noodles, mirin (rice wine), sherry, rice vinegar, soy sauce, Anchovies, ginger root, green onions, carrot, seaweed, nori

Cooking the dish according to the recipe:

Bring a saucepan of water to a boil and cook the buckwheat noodles for a few minutes. Drain and rinse the noodles under cold running water. Keep the noodles in a bowl of cold water until serving.

Combine the ginger, green onions, and anchovy paste. Bring the soy sauce, mirin, and rice vinegar to a boil in a small saucepan. Combine the warm liquid with the ginger, green onions, and anchovy paste, and season to taste with sugar, salt, and pepper. Divide this mixture among 4 small sauce bowls.
Drain the noodles and divide them into 4 small bowls, topping each with some julienned carrots.

Toast nori sheets on an electric stovetop or place them in a hot cast-iron or other heavy skillet and toast until crispy. Crumble the nori and sprinkle it over the soba noodles and carrots. Dip the noodles in the sauce and enjoy.

Categories:

recipe / Main courses / Pasta / Sauces / Dips / / Japanese cuisine

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