Cold Soba Salad with Dried Shiitake Dressing Ingredients: 1/2 ounce dried shiitake mushrooms 1 cup light soy sauce 1/2 cup mirin 1 tablespoon thinly sliced fresh ginger 3 tablespoons Thai sweet chile sauce 1/4 cup canola oil Kosher salt Two 14-ounce packages soba noodles 4 large carrots, finely julienned 1 cup finely julienned pickled daikon (see Note) 1/2 pound mung bean sprouts 1/4 cup black sesame seeds Directions: In a small saucepan, combine the shiitake with the soy sauce, mirin and ginger and simmer over low heat for 10 minutes. Strain the liquid into a blender and add the sweet chile sauce and oil. Blend until emulsified. Let the dressing cool. Meanwhile, bring a large pot of lightly salted water to a boil and fill a large bowl with ice water. Boil the soba noodles until tender, 3 minutes. Drain in a colander and set the colander in the ice water. Toss the noodles to cool; drain well, shaking out the excess water, and transfer to a bowl. Add the carrots, daikon, bean sprouts, sesame seeds and dressing to the noodles and toss to coat. Serve lightly chilled or at room temperature. Makes: 20 Servings Make Ahead The salad can stand at room temperature for up to 3 hours. The dressing can be refrigerated for up to 2 days. Notes: Pickled daikon radishes are available at Japanese and Korean markets. Any pickled radish is a good substitute.
Posted on: Tue, 18 Mar 2014 19:51:28 +0000
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