Date: Fri, 10 Jul 1998 20:48:17 -0700
From: knswain@umr.edu
Hiyashi Somen (Chilled Noodles w/ Spicy Dipping Sauce)
Recipe By: Sundays at Moosewood Restaurant
Serving Size: 4
Amount Measure Ingredient Preparation Method
Dipping sauce:
1 cup Shiitake Dashi
2 cups Konbu Dashi
2/3 cup tamari soy sauce
1 cup sake
1/4 cup mirin
1 teaspoon grated peeled gingerroot
1/2 cup finely grated daikon
1/2 cup chopped scallions
3 tablespoons finely grated fresh wasabi (or 1 T powder)
1/2 red bell pepper
1/2 cucumber
2 cups sliced Chinese cabbage
16 snow peas
1 sheet nori
1 pound somen noodles
In a medium saucepan, combine the dipping sauce ingredients. Simmer,
uncovered, for about 30 minutes. Remove from heat and set aside to cool
to room temperature.
Meanwhile, combine the daikon and the scallions and set aside. If using
wasabi powder, make a paste by thoroughly mixing a tablespoon of wasabi
powder with 2 tablespoons of cold water. Cover the wasabi after grating
or mixing.
Slice the red pepper half into thin strips. Peel and seed the cucumber
half and cut into matchstick pieces. Cut the Chinese cabbage into
1/2-inch slices. Stem the snow peas. Blanch the Chinese cabbage in
boiling water for 2 minutes and the snow peas for 1 minute. Set aside to
cool.
Toast the nori by waving it over a flame until it stiffens slightly, but
be careful--it burns easily. Crumble it into little pieces and set aside.
Boil the somen in 8 cups of water in a large pot for 3 minutes or
according to the directions on the package. Place the drained somen in a
bowl of cold water and ice cubes and let sit until completely cooled.
Add more ice if necessary. Drain the somen.
To serve, mound the cold somen in the middle of the platter. Arrange the
vegetables around the somen, paying great attention to color. Sprinkle
the crumbled nori on top of the noodles. In individual serving cups,
put 1/3 to 1/2 cup of dipping sauce, 1 tablespoon daikon, 1 tablespoon
scallions, and 1/2 teaspoon of wasabi or to taste. Dip each bite of
somen and vegetables into the dipping sauce. Keep freshening each sauce
cup with more dipping sauce and condiments, as needed.
Shiitake Dashi
Recipe By: Sundays at Moosewood Restaurant
Serving Size: 1
Amount Measure Ingredient Preparation Method
16 dried shiitake mushrooms
8 cups boiling water
Place the shiitake mushrooms in a soup pot. Add the boiling water, cover
and let sit for about 30 minutes. Remove the shiitake mushrooms and
reserve the liquid as dashi. Shiitake dashi will keep refrigerated and
tightly sealed for four or five days.
Konbu Dashi
Recipe By: Sundays at Moosewood Restaurant
Serving Size: 1
Amount Measure Ingredient Preparation Method
1/2 ounce dried konbu
8 cups water
Bring the konbu and water to a boil. Turn the heat down, cover and simmer
for 20 minutes. Pour through a strainer to remove the konbu. The
remaining liquid is the dashi. If not using right away, let cool and
then refrigerate. Konbu dashi will keep for four to five days.
kwvegan vegan