Cold Japanese soba noodles with dipping sauce

Ingredients:

• 200-225 g Japanese buckwheat soba noodles
• 1 tbsp. grated fresh ginger
• 3 thinly sliced ​​green onions
• 1/2 tsp anchovy paste (or to taste)
• 1/2 cup soy sauce
• 1/2 cup mirin or dry sherry
• 2 tbsp. l. rice vinegar
• A pinch of sugar
• A pinch of salt
• 1/4 cup thinly sliced ​​carrots
• 1 sheet of nori

Preparation:

1. Bring a saucepan of water to a boil and cook the buckwheat noodles for a few minutes. Drain and rinse the noodles under cold running water. Keep the noodles in a bowl of cold water until serving.
   
   Combine the ginger, green onions, and anchovy paste. Bring the soy sauce, mirin, and rice vinegar to a boil in a small saucepan. Combine the warm liquid with the ginger, green onions, and anchovy paste, and season to taste with sugar, salt, and pepper. Divide this mixture among 4 small sauce bowls.
2. Drain the noodles and divide them into 4 small bowls, topping each with some julienned carrots.
   
   Toast nori sheets on an electric stovetop or place them in a hot cast-iron or other heavy skillet and toast until crispy. Crumble the nori and sprinkle it over the soba noodles and carrots. Dip the noodles in the sauce and enjoy.