Savory Soba Dipping Sauce Tsuke Jiru Recipes

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CHILLED JAPANESE SOBA WITH DIPPING SAUCE



Chilled Japanese Soba with Dipping Sauce image

Provided by Food Network

Time 25m

Yield 4 appetizer servings

Number Of Ingredients 11

7 to 8 ounces Japanese Buckwheat noodles
1 tablespoon grated fresh ginger
3 scallions, thinly sliced
1/2 teaspoon anchovy paste, or to taste
1/2 cup soy sauce
1/2 cup Mirin or dry sherry
2 tablespoons rice vinegar
Pinch of sugar
Pinch of salt
1/4 cup finely julienned carrot
1 sheet of Nori

Steps:

  • 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.

SAVORY SOBA DIPPING SAUCE TSUKE-JIRU)



Savory Soba Dipping Sauce Tsuke-Jiru) image

A sauce to dip cold cooked buckwheat noodles into, from Susan Fuller Slack's "Japanese Cooking". This makes a lot of sauce, but can be easily divided.

Provided by zeldaz51

Categories     Japanese

Time 5m

Yield 4 cups

Number Of Ingredients 4

3 cups dashi
3/4 cup soy sauce
3 tablespoons sugar
1/4 cup mirin

Steps:

  • Combine all ingredients in a medium saucepan over medium heat. Simmer (don't boil) 2 to 3 minutes or until sugar has dissolved. Remove from heat, stir in mirin, and cool to room temperature. Refrigerate until serving time. Refrigerate leftover sauce 2 to 3 days.

Nutrition Facts : Calories 76.2, Fat 0.1, Sodium 3107.3, Carbohydrate 13.4, Fiber 0.4, Sugar 10.6, Protein 5.8

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