Japanese Soba With Dipping Sauce Recipes

SOBA NOODLE DIPPING SAUCE

Steps:

• Whisk all ingredients together in a bowl.
• Serve with cold soba noodles.

COLD SOBA NOODLES WITH DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
• Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

CHILLED JAPANESE SOBA WITH DIPPING SAUCE

Steps:

• 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.

JAPANESE SOBA WITH DIPPING SAUCE

Steps:

• Note: the recipes calls for kezuri-bushi but the zaar computer likes the name bonito flakes better.
• Mix all the sauce in a pan and boil over high for 2 minutes. Reduce to medium heat and cook 2 more minutes. Strain thru muslin. Cool. Chill.
• soak onions in ice cold water for 5 mins then squeeze out excess water.
• Toast nori over med flame until dry and crisp then cut into 1/8 inch wide strips with a sissor.
• Heat 9 cups water in large pan. it should NOT be more than 2/3 pan's depth.
• Bring to boil and add soba. Distribute evenly and stir to prevent sticking. When it is bubbling pour 1/4 cup cold water in to lower temperature.
• Repeat and cook for time stated on your soba package. If no time is stated use 5 minutes. Test the noodle. You should be able to cut it with your finger. It should be tender.
• Put large sieve under cold running water and pour soba in then wash with hands. Rub well to remove starch. It should feel slightly elastic. Drain again.
• Pour dipping sauce into 4 cups Put wasabi and onions on individual serving dishes for guests. Divide soba between 4 plates. Sprinkle with nori strips and serve cold with sauce, wasabi and onions.
• Have each guest mix the wasabi and onions into sauce To eat hold the sauce cup in one hand. Pick up noodles using chopsticks [right. I use a fork] and dip in end of dipping sauce. Slurp in noodles with lips.
• YOu can also use yuzu, lime rind, fine grated radish, thin sliced garlic or fresh grated ginger root with the wasabi and onions or in place of.