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Title: Chilled Japanese Soba With Dipping Sauce
Yield: 4 Servings

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

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
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