Cool Soba with Shiitake Mushrooms, Carrots, and Daikon Dressing
Post date
Wednesday, December 23, 2009 - 14:53
Source of Recipe
The Boston Globe, July 19, 2009
Serves/Makes/Yields
4
Ingredients
1 tablespoon safflower oil
½ pound fresh shiitake mushrooms, stems removed and caps thinly sliced (about 4 cups)
1 medium clove garlic, minced
1 tablespoon sake or dry sherry
Salt
1/3 cup mirin
¼ cup soy sauce
1 teaspoon sugar
2/3 cup coarsely grated fresh daikon
12 ounces soba
2 medium carrots, julienned (about 1 1/3 cups)
2 teaspoons toasted sesame oil
1 scallion, thinly sliced
Preparation
- In a medium skillet over medium-high heat, heat the oil until it ripples.
- Add the mushrooms and cook, stirring, until they begin to soften, about 1½ minutes.
- Add the garlic and cook, stirring constantly, until fragrant and the mushrooms are soft, about 1 minute longer.
- Add the sake or sherry and a small pinch of salt and stir to mix.
- Transfer the mushrooms to a bowl and set aside.
- Meanwhile, in a medium bowl, mix the mirin, soy sauce, sugar, and daikon, and set aside.
- In a large saucepan over high heat, bring 2 quarts of water to a boil.
- Add 1½ teaspoons of salt and the soba, stir gently to separate the noodles, and cook, stirring occasionally, until not quite tender, about 2½ minutes.
- Add the carrots and continue to cook until soba is just tender, about 1 minute longer.
- Drain the soba mixture in a colander, immediately rinse with cold tap water until cool, and drain again.
- Transfer the soba mixture to a large bowl, add the sesame oil, and toss to coat thoroughly.
- Add about two-thirds of the dressing to the soba mixture and toss to coat well.
- Arrange in a large serving bowl, top with the mushroom mixture and remaining dressing, sprinkle with the scallion, and serve at once.
Type of Cuisine
Type of Meal