Japanese-style skewered shrimp brushed with a ginger soy glaze and served with sesame soba noodles.

Skewered Shrimp with Ginger Soy Glaze and Sesame Soba

Shrimp and Glaze:
2 cups water
3/4 cups granulated sugar
1 cup naturally brewed soy sauce
1/4 cup Bonita flakes (hanakatsu)
6 inches dried kelp (konbu), rinsed
1 large knob fresh ginger, peeled
1 head garlic, smashed and peeled
24 to 36 shrimp, shelled and deveined
12 bamboo skewers, soaked

Soba Noodles:
2 pounds dry soba noodles
1/4 cup naturally brewed soy sauce
1/4 cup sesame oil
3 tablespoons honey
2 tablespoon sesame seeds (black and white)

1. For glaze, combine all ingredients except shrimp and skewers; boil, stirring often. Add cornstarch slowly and boil briefly. Allow mixture to cool.
2. Thread 2 to 3 shrimp onto bamboo skewers (soaked in water to prevent burning).
3. Grill, basting often with glaze.
4. Cook soba noodles in salted water, drain and chill. Combine remaining ingredients, toss with chilled soba noodles.

Makes 12 servings.

Recipe and photograph provided courtesy of The Association For Dressings and Sauces.