Recipe: Skewered Shrimp with Ginger Soy Glaze, Sesame Soba

Shrimp & Glaze:
2 C. Water
3/4 C. Sugar
1 C. Naturally brewed soy sauce
1/4 C. Bonita flakes (hanakatsu)
6 Inches Dried kelp (konbu), rinsed
1 Large Knob fresh ginger, peeled
Head Garlic, smashed and peeled
24-36 Shrimp, shelled and deveined
12 Bamboo skewers, soaked

Soba Noodles:
2 Lbs. Dry soba noodles
1/4 C. Naturally brewed soy sauce
1/4 C. Sesame oil
3 Tbls. Honey
2 Tbls. Sesame seeds (black and white)

For glaze, combine all ingredients except shrimp and skewers; boil, stirring often. Add cornstarch slowly and boil briefly. Allow mixture to cool. Thread shrimp, 2-3 shrimp per order, onto bamboo skewers (soaked in water to prevent burning). Grill, basting often with glaze.

Cook soba noodles in salted water, drain and chill. Combine remaining ingredients, toss with chilled soba noodles.

Yield: 12 Servings.