Chilled Japanese Soba With Dipping Sauce

Ingredients :

 7 oz japanese buckwheat noodles
 1    (up to 8)
 1 tb grated fresh ginger
 3    scallions -- thinly sliced
 1/2 ts anchovy paste -- or to
 1    taste
 1/2 c  soy sauce
 1/2 c  mirin or dry sherry
 2 tb rice vinegar
 1 pn sugar
 1 pn salt
 1/4 c  finely julienned carrot
 1    sheet nori

Preparation :

Bring a saucepan of water to a boil and cook the Buckwheat noodles a
few minutes. Drain and refresh under cold running water. Hold noodles
in a bowl with cold water until ready to serve.

Mix ginger, scallion and anchovy paste and set aside. In a small
saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix
this warm liquid into ginger, scallion and anchovy paste and season
to taste with sugar, salt and pepper. Transfer this to 4 small
dipping bowls.

Drain noodles and portion out into 4 small bowls; top each portion
with some julienned carrot.

Toast sheet of Nori over an electric burner or place in a hot cast
iron or heavy skillet and cook until crisp and crumble it over the
soba and carrot. Dip noodles in sauce, and enjoy.