Japanese Zaru Soba
For dipping sauce:
2 cups water
1 kombu (see notes), rinsed and patted dry
½ cup Japanese soy sauce
½ cup mirin or dry sherry
Salt or sugar, optional
For noodles:
½ pound soba (buckwheat noodles)
Vegetable oil
2 eggs, beaten
4 large cooked shrimp, peeled and deveined
4 shiitake mushrooms, lightly sauteed
1 sheet nori (dried seaweed), toasted above the stove burner until crisp
Toasted sesame seeds
Fresh chives
1 tbs finely grated fresh ginger
3 green onions, finely minced
Make the dipping sauce:
In a small saucepan, bring the two cups of water to a boil and drop in the
kombu; then reduce heat and simmer for 15 minutes. Discard the kombu; stir
in all of the remaining ingredients; cool to room temperature.
Make the noodles:
Cook the noodles in a large pot of boiling water until al dente, no longer
than two minutes. Drain under cold running water; drain again.
Using a paper towel, brush a heated 10-inch nonstick skillet lightly with
vegetable oil. Pour in the beaten eggs and cook, without stirring, until
firm. Turn out onto a cutting board and trim the round edges to make a
large square. Cut into smaller squares for garnish.
Divide the noodles among four deep plates. Garnish each with a few squares
of cooked egg, one shrimp, one mushroom, crumbled nori, toasted sesame
seeds, a few chives and several ice cubes. Combine the grated ginger and
minced green onion and place a small spoonful on the side of each plate,
for diners to season their individual bowls of dipping sauce.
Serves Four
Note:
Kombu is an edible ocean plant used to make the Japanese broth known
as dashi. It is available dried and packaged at Asian Markets and health
food stores.
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