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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