Chilled Japanese Soba with Dipping Sauce

• 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

1. Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes.
2. Drain and refresh under cold running water.
3. Hold noodles in a bowl with cold water until ready to serve.
4. Mix ginger, scallion and anchovy paste and set aside.
5. In a small saucepan bring soy sauce, Mirin and vinegar to taste, to a boil.
6. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with sugar, salt and pepper.
7. Transfer this to 4 small dipping bowls.
8. Drain noodles and portion out into 4 small bowls; top each portion with some julienned carrot.
9. 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.
10. Dip noodles in sauce, and enjoy.

japanese buckwheat noodles, ginger, scallions, anchovy paste, soy sauce, sherry, rice vinegar, sugar, salt, carrot

Taken from www.foodnetwork.com/recipes/chilled-japanese-soba-with-dipping-sauce-recipe.html (may not work)