Cool Soba with Shiitake Mushrooms, Carrots, and Daikon Dressing

Cool Soba with Shiitake Mushrooms, Carrots, and Daikon Dressing
Author
Katie Kambridge
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
  1. In a medium skillet over medium-high heat, heat the oil until it ripples.
  2. Add the mushrooms and cook, stirring, until they begin to soften, about 1½ minutes.
  3. Add the garlic and cook, stirring constantly, until fragrant and the mushrooms are soft, about 1 minute longer.
  4. Add the sake or sherry and a small pinch of salt and stir to mix.
  5. Transfer the mushrooms to a bowl and set aside.
  6. Meanwhile, in a medium bowl, mix the mirin, soy sauce, sugar, and daikon, and set aside.
  7. In a large saucepan over high heat, bring 2 quarts of water to a boil.
  8. 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.
  9. Add the carrots and continue to cook until soba is just tender, about 1 minute longer.
  10. Drain the soba mixture in a colander, immediately rinse with cold tap water until cool, and drain again.
  11. Transfer the soba mixture to a large bowl, add the sesame oil, and toss to coat thoroughly.
  12. Add about two-thirds of the dressing to the soba mixture and toss to coat well.
  13. 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