Dip into the heart of a Japanese summer with this refreshing cold somen noodle recipe with an umami-packed sauce that captures the refreshing essence of summer in each delicate strand.
– 1 cup dashi – 4 tablespoons usukuchi soy sauce – 2 tablespoons sake – 1 teaspoon sugar – 300 grams somen noodles
Add the dashi, soy sauce, sake, and sugar to a small saucepan and bring the mixture to a boil.
Once the sauce comes to a rolling boil, cook for 1 minute at a boil. Remove the sauce from the heat and chill the sauce.
Bring a large pot of water to a rolling boil.
Add the somen and immediately set a timer for the time specified on the package (2-3 minutes).
When the timer is up, drain it immediately and then rinse in several changes of cold water to rapidly cool the noodles.
Serve the somen in a bowl of ice water with the dipping sauce in a separate container.
Be sure to serve other condiments with the somen and sauce, scallions, shiso, myoga, grated ginger, and nori are all good options.