Add the noodles to a large pan of boiling water.
When the water returns to the boil, pour in 1 cup of cold water. Bring
water back to the boil and cook the noodles for about 2-3 minutes
or until just tender when teasted, taking care not to overcook. Drain
the noodles in a colander and then cool them under cold running water.
Drain thoroughly and set aside.
Slice the ginger and carrot into thin slices, then slice into fine
matchsticks about 1-1/4 inches long. Slice the green onions very finely.
Bring a small pan of water to the boil, then add the ginger, carrot
and green onions. Blanch for about 30 seconds; drain and place in
a bowl of iced water to cool. Drain again when the vegetables are
cool.
TO MAKE SAUCE:
Combine the dashi, soy sauce, mirin, salt and pepper in a small pan.
Bring to the boil, then cool completely. When ready to serve, pour
into four small, wide dipping bowls.
Gently toss the cooled noodles and vegetables to combine. Arrange
in individual serving bowls.
TO MAKE GARNISH:
Use scissors to cut the nori into thin strips; garnish noodles with
strips. Place a little pickled ginger and sliced daikon on the side
of each plate. Serve with dipping sauce. The noodles should be dipped
into the sauce before being eaten.
NOTE: Soba noodles, made from buckwheat,
are like whole wheat noodles but have a unique texture. They are served
cold with a dipping sauce as well as in hot soup.
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