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Рецепт Soba Noodles With Dipping Sauce
by Global Cookbook

Soba Noodles With Dipping Sauce
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  Порций: 4

Ингредиенты

  • 3 Tbsp. mirin
  • 2 Tbsp. soy sauce
  • 1 tsp Goma Shio see below
  • 1 lb soba noodles
  • 2 sht nori seaweed
  • 2 x scallions, white and light green parts thinly sliced
  •     crosswise
  •     Wasabe (Japanese mustard) to taste
  • 1/2 sm daikon peeled, and
  •     finely grated
  • 1 ounce dry black mushrooms - (abt 15)
  • 1 piece ginger - (1" long) sliced 1/4" thick
  • 4 x scallions cut 3" pcs
  • 4 1/2 tsp soy sauce
  • 1 tsp sugar
  • 2 tsp coarse salt
  • 4 Tbsp. black sesame seeds

Инструкции

  1. For the Dry Mushroom Stock: Combine mushrooms, ginger, and scallions in small saucepan with 4 c. water. Bring to boil. Reduce heat to simmer, and cook for 20 min. Remove from heat. Strain through a sieve lined with damp cheesecloth. Add in soy sauce and sugar; stir to combine. Set aside to cold. (Makes 1 1/4 c.)
  2. For the Goma Shio: Place salt in a small cast-iron skillet over medium heat. Stir till very warm. Add in sesame seeds, and stir till seeds are a bit darker and begin to smell toasted. Remove to a plate, and cold slightly. Place mix in a spice grinder, and pulse quickly, just long sufficient to achieve a coarse mix. Cold completely. (Makes 1/4 c.)
  3. In a small bowl, combine stock, mirin, and soy sauce. Add in Goma Shio, and stir to combine. Set dipping sauce aside.
  4. Bring a large pot of water to a boil. Add in soba noodles, and stir; cook till noodles are just cooked through but not hard in the center, about 7 min. Drain, and immediately rinse under cool water. Continue rinsing till noodles are very cool, and all of their stickiness is gone. Drain well, and coil noodles on four serving plates.
  5. Cut nori, using scissors, into very fine strips. Scatter proportionately over noodles.
  6. Pour dipping sauce into four bowls. Each diner should add in scallions, wasabe, and daikon to his dipping sauce according to taste. Noodles should be dipped into the sauce and eaten.
  7. This recipe yields 4 servings.