Does anyone know the recipe for toshikoshi udon?
Toshikoshi Soba/Udon Representing a long, healthy life, toshikoshi soba uses pressed and dried seaweed called nori. Some families serve this dish on New Year’s Eve, when soba noodles are available fresh in Japan. Yield: 4 servings Equipment needed: 2-quart pot, colander, tongs, cutting board, paring knife, French knife, mixing bowl Ingredients: 10 ounces dried soba noodles 3 sheets nori seaweed 1/2 cup scallions, greens only, thinly sliced 1 tablespoon ginger, chopped 1/2 cup cold dashi 2 tablespoons mirin 3 tablespoons dark soy sauce 2 tablespoons hot sesame oil 2 tablespoons oil 1 teaspoon salt Prep: 1. Boil noodles about 5 minutes; do not overcook. Rinse and drain to remove excess starch. Chill noodles. 2. Using tongs, carefully hold nori over a low flame to toast. Do not burn. Set nori aside; crumble when cooled. 3. Combine all remaining ingredients to make dressing. Toss noodles with small amount of dressing. 4. Sprinkle with toasted nori. Serve remaining dressing in small bowls.
