Chilled Japanese Soba With Dipping Sauce recipe

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

Procedures:
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.