Cold Soba Salad with Dried Shiitake Dressing

• 1/2 ounce dried shiitake mushrooms
• 1 cup light soy sauce
• 1/2 cup mirin
• 1 tablespoon thinly sliced fresh ginger
• 3 tablespoons Thai sweet chile sauce
• 1/4 cup canola oil

Kosher salt

Two 14-ounce packages soba noodles

• 4 large carrots, finely julienned
• 1 cup finely julienned pickled daikon (see Note)
• 1/2 pound mung bean sprouts
• 1/4 cup black sesame seeds

1. In a small saucepan, combine the shiitake with the soy sauce, mirin and ginger and simmer over low heat for 10 minutes. Strain the liquid into a blender and add the sweet chile sauce and oil. Blend until emulsified. Let the dressing cool.
2. Meanwhile, bring a large pot of lightly salted water to a boil and fill a large bowl with ice water. Boil the soba noodles until tender, 3 minutes. Drain in a colander and set the colander in the ice water. Toss the noodles to cool; drain well, shaking out the excess water, and transfer to a bowl. Add the carrots, daikon, bean sprouts, sesame seeds and dressing to the noodles and toss to coat. Serve lightly chilled or at room temperature.