*  Exported from  MasterCook  *

                         BUCKWHEAT NOODLE BASKET

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Japanese                         Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -LISA DEBOVSKI   (NDTK86B)
   2       qt           Water
  12       oz           Dried soba -- buckweat noodles
   3       c            -cold water
   1 1/2   c            Dashi
   5       tb           Soy sauce
   3       tb           Mirin
   1       tb           Sugar
   1                    Piece toasted nori
   2                    Green onions
   4       ts           Wasabi powder
                        -Warm water

   1.  Heat 2 quarts water to boiling in large kettle
  over high heat. Add noodles; a few at a time, stirring
  gently to parate. When water returns to full rolling
  boil, add 1 cup cold water; repeat twice, using
  remaining cold water.  When water returns to full
  boiling, check for doneness; cook nooles until
  firm-tender (do not overcook)*. Drain in colander;
  rinse well and cool under cold running water. Drain;
  cover with damp kitchen towl. Cool completely.
  
   2.  Heat dashi, soy sauce, mirin and sugar to boiling
  in 1-quart saucepan over medium-high heat; stir to
  dissolve sugar. Cool dipping sauce completely.
  (Refrigerate, covered, if desired).
  
   3.  Using scissors, cut nori crosswise into quarters;
  cut quarters crosswise into 1/8-inch wide strips.
  
   4.  Cut green onions crosswise into 1/8-inch thick
  slices. Mix wasabi with just enough warm water to make
  thick paste; cover and let stand 10 minutes.
  
   5.  Place noodles in 4 medium serving bowls or
  plates, dividing evenly; top each with 1/4 of the
  nori. (Traditionally, these noodles are served in
  bamboo baskets or boxes.) Place 1/2 cup dipping sauce
  in each of 4 small serving bowls.  Dip noodles in
  sauce that is mixed with coice of green onion and/or
  wasabi.
  
   *Cooking time depends upon thickness and content of
  noodles; follow individual package directions for
  propert cooking time. (If desired, omit cold water and
  cook nooles at full rolling boil until firm-tender,
  about 5 minutes.)
  
  This recipe and the first recipe that I gave you for
  the sweet potatoes came out of the Japanese Cooking
  Class Cookbook by the Editors of Consumer Guide.
   Formatted by Elaine Radis Posted on P* JANUARY, 1993
 


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