📝 About This Recipe
A quintessential Japanese summer classic, Somen consists of paper-thin wheat noodles served ice-cold for the ultimate refreshing escape from the heat. The heart of the dish lies in the 'Tsuyu' dipping sauce, a sophisticated balance of smoky katsuobushi, salty soy, and sweet mirin. This elegant meal is as much a visual delight as it is a culinary one, traditionally served over ice and garnished with vibrant, crisp aromatics.
🥗 Ingredients
The Noodles
- 400 grams Dried Somen Noodles (typically 4 bundles)
- 2 cups Ice Cubes (for chilling and presentation)
Homemade Mentsuyu (Dipping Sauce)
- 2 cups Dashi Stock (preferably Awase dashi made from kombu and bonito)
- 1/2 cup Soy Sauce (Japanese dark soy sauce (koikuchi))
- 1/2 cup Mirin (high-quality sweet rice wine)
- 1 tablespoon Sugar (granulated)
- 1/2 cup Katsuobushi (extra dried bonito flakes for a deeper infusion)
Traditional Yakumi (Garnish)
- 3-4 stalks Scallions (very thinly sliced into rounds)
- 2 inch piece Fresh Ginger (finely grated)
- 2 pieces Myoga (Japanese Ginger Bud) (finely julienned (optional))
- 2 tablespoons Toasted White Sesame Seeds (slightly crushed to release oils)
- 4-6 leaves Shiso Leaves (finely shredded)
- 1 teaspoon Wasabi (prepared paste)
👨🍳 Instructions
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1
Start by preparing the Tsuyu. In a small saucepan, combine the dashi, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat.
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2
Once simmering, add the extra 1/2 cup of katsuobushi flakes. Let it simmer for 1-2 minutes, then turn off the heat and let it steep for 5 minutes to intensify the umami.
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3
Strain the sauce through a fine-mesh sieve into a clean bowl, pressing the flakes to extract all the liquid. Discard the flakes.
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4
Place the sauce bowl in an ice bath or the refrigerator. The Tsuyu must be completely cold before serving.
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5
Prepare your garnishes (Yakumi). Finely slice the scallions, grate the ginger, and shred the shiso and myoga. Arrange them neatly on a small platter.
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6
Bring a large pot of water (at least 3 liters) to a rolling boil. Do not add salt, as Somen noodles already contain salt.
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7
Add the Somen noodles to the boiling water, spreading them out to prevent sticking. Stir gently with chopsticks.
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8
Cook for exactly 90 seconds to 2 minutes (check package instructions, but do not overcook). The noodles should be al dente.
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9
Immediately drain the noodles into a colander. This stops the cooking process instantly.
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10
The most important step: Rinse the noodles under cold running water. Use your hands to vigorously 'wash' the noodles, rubbing them together to remove the excess surface starch. This ensures a clean, non-slimy texture.
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11
Transfer the rinsed noodles into a bowl of ice water to chill them thoroughly for 1 minute, then drain again.
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12
To serve, swirl small, bite-sized portions of noodles around your fingers to create elegant bundles. Place them in a large glass bowl filled with fresh ice and a little cold water.
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13
Pour the chilled Tsuyu into individual small dipping cups (choko).
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14
Diners should add their desired amount of garnishes (ginger, scallions, sesame) into their individual sauce cup before dipping the noodles and enjoying.
💡 Chef's Tips
Vigorously washing the noodles in cold water is the secret to the perfect 'koshi' (springy) texture; don't be too gentle! If you're short on time, you can use bottled 'Mentsuyu' concentrate, but dilute it according to the 'straight' or '2-fold' instructions on the label. For an extra cold experience, chill your serving bowls and dipping cups in the freezer for 10 minutes before serving. To prevent the noodles from clumping if not serving in water, keep them slightly damp and serve immediately. Leftover Tsuyu can be kept in the fridge for up to a week and used as a base for stir-fry or salad dressing.
🍽️ Serving Suggestions
Serve with a side of light, crispy Vegetable Tempura to provide a warm, crunchy contrast to the cold noodles. A glass of chilled Mugicha (roasted barley tea) is the traditional non-alcoholic pairing for this summer dish. Pair with a crisp, dry Junmai Ginjo Sake for a sophisticated adult lunch. Add a few slices of fresh cucumber or blanched okra to the ice bowl for extra color and crunch. A side of Tamagoyaki (Japanese rolled omelet) adds a lovely sweetness and protein to the meal.