Best 5 Cold Somen Dipping Sauces Recipes
**Savor the Refreshing Flavors of Cold Somen with Authentic Dipping Sauces: A Culinary Journey**
In the realm of Japanese cuisine, cold somen noodles stand out as a delectable summer staple, offering a refreshing respite from the sweltering heat. These thin, white noodles, made from wheat flour, are traditionally served chilled, often accompanied by a variety of dipping sauces that elevate the dining experience. This article presents a culinary journey into the world of cold somen, providing three distinct dipping sauce recipes that capture the essence of Japanese culinary artistry.
The first recipe introduces the classic mentsuyu dipping sauce, a versatile and flavorful staple in Japanese households. It combines the harmonious balance of soy sauce, mirin, and dashi, resulting in a savory and slightly sweet sauce that perfectly complements the delicate flavor of somen noodles.
Next, the article explores the tantalizing sesame dipping sauce, an irresistibly creamy and nutty accompaniment. Ground sesame seeds, white miso paste, and a touch of rice vinegar blend seamlessly to create a rich and aromatic sauce that adds a unique depth of flavor to the dish.
Finally, the zesty citrus dipping sauce offers a vibrant and refreshing twist to the traditional cold somen experience. Freshly squeezed yuzu juice, a Japanese citrus fruit, combines with soy sauce, dashi, and a hint of ginger to create a tangy and invigorating sauce that awakens the senses.
Whether you prefer the classic mentsuyu, the creamy sesame, or the zesty citrus dipping sauce, this article provides the culinary tools to elevate your cold somen experience. Embark on this journey of flavors and discover the perfect dipping sauce to complement your next chilled somen noodle feast.
COLD THIN NOODLES IN CHILLED WATER (HIYASHI SōMEN)
Somen (or sōmen) is a very thin noodles served cold which makes it a perfect summer dish. Noodles are served in chilled water and the dipping sauce is also chilled. It is a very simple dish but wonderful to pop in between heavy meals to give your stomach a little bit of a rest.If you use dashi stock made from konbu (kelp), the dish will become a vegetarian dish.
Provided by Yumiko
Categories Main
Time 15m
Number Of Ingredients 8
Steps:
- Add all the Dipping Sauce ingredients to a small saucepan and bring it to a boil.
- Remove from the heat and cool it down quickly by leaving the pan in the cold water for a while, then place it in the fridge to chill.
- Boil water in a large saucepan. Remove the tape around each bunch of sōmen noodles and place the noodles in the boiling water by spreading the strands.
- Using chopsticks or a thin wooden spatula, stir the pot so that noodles are separated.
- Boil for about 2 minutes (note 3). Drain using a sieve and rinse well.
- Place noodles in a serving bowl, add chilled water (or water + ice cubes), just enough to cover the noodles.
- Using chopsticks or tongs with soft edges, take a small number of noodles at a time and gently lay them in the same direction so that the noodles line up nicely (optional).
- Decorate the noodle bowl with leaves or cucumber slices, if using. Serve with dipping sauce and condiments.
JAPANESE COLD SOMEN NOODLES
Cold somen noodles served with grated ginger, scallion, and a delicious dipping sauce called Tsuyu. This is a perfect Japanese noodle recipe for hot summer days.
Provided by Namiko Chen
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- [Optional] Traditional Japanese restaurants tie up the noodles to enhance the appearance of the somen and this is how you do it. Tie the edge of somen noodles with cooking twine. This way noodles will stay in one direction while cooking. I normally skip this step for home use.
- In a large pot, bring water to a boil. When boiling, remove the wrapper.
- Add the somen noodles in the boiling water (do not add salt!). Stir noodles with chopsticks so they don't stick to each other. Cook according to the package instructions. If necessary, add a little bit of cold water in the pot to prevent overflowing.
- Drain somen in a colander and wash the noodles with hands under running water.
- Once the noodles are cold, find the knotted parts of somen noodles and pick them up. Cut off the edge and discard. Hold each bundle gently and arrange it nicely on a serving plate. Somen can be served with ice to keep cool.
- Cut the scallion finely and grate the ginger. Put them in small dishes.
- Pour mentsuyu in individual dipping sauce bowls and add iced water to dilute. I recommend making homemade mentsuyu but if you're too busy, get a bottle of mentsuyu like this. See the instructions. You can check the ratio of mentsuyu to water on this page. This brand recommends 1:3.
- Put a small portion of scallion and ginger in the dipping sauce and dip the somen noodles to enjoy! To make it more filling, you can bulk up the noodles by tossing in other ingredients such as shredded egg crepes (see How to Make Kinshi Tamago), julienned cucumbers, boiled okra, and ham.
Nutrition Facts : Calories 361 kcal, Carbohydrate 69 g, Protein 16 g, Fat 3 g, SaturatedFat 1 g, Sodium 672 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving
JAPANESE COLD SOMEN NOODLES
Steps:
- Gather the ingredients.
- Prepare the toppings and place in separate serving bowls. Set aside.
- Bring a large pot of unsalted water to a boil.
- Meanwhile, add the mirin to a medium saucepan over low heat and cook until just heated through, about 30 seconds.
- Raise the heat to high, add the soy sauce and dashi soup stock . Bring to a boil, stirring occasionally.
- Remove from heat and cool completely, at least 20 minutes. Refrigerate if not using right away.
- Meanwhile, make the somen noodles. Add the dried somen noodles to the large pot of boiling water, gently stirring until the noodles are al dente, about 1 1/2 to 2 minutes.
- Drain the somen in a colander and cool under running water or in an ice bath.
- Continue to wash the noodles, tossing with your hands until completely cold. Drain well.
- Serve the drained cold somen in a large serving bowl or divided between individual bowls with the dipping sauces in individual small bowls and toppings on the side.
Nutrition Facts : Calories 555 kcal, Carbohydrate 77 g, Cholesterol 1 mg, Fiber 4 g, Protein 14 g, SaturatedFat 9 g, Sodium 3071 mg, Sugar 9 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g
JAPANESE COLD NOODLES
Steps:
- Make dipping sauce:
- Heat all dipping sauce ingredients in a small saucepan over low heat, stirring, until sugar is dissolved. Cool sauce, then chill, covered, until cold, about 1 hour.
- Cook somen:
- Bring 2 1/2 quarts water to a rolling boil in a 4-quart saucepan over moderately high heat. Add noodles and 1 cup more water. When water returns to a boil, add 1 cup cold water and bring back to a boil. Simmer noodles until just tender and slightly translucent, about 2 minutes. Test noodles for doneness by dipping 1 strand in cold water and sampling. If noodles are not tender, add 1 cup more water and return water to a boil. Drain noodles in a colander and rinse well under cold water.
- To serve somen:
- Divide noodles among 6 bowls filled with ice and cold water. Divide dipping sauce among 6 small bowls and serve with accompaniments for flavoring it, then dip each mouthful of noodles in sauce.
YUZU DIPPING SAUCE
This dipping sauce, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is served with his Grilled Salmon and Chilled Somen.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Japanese-Inspired Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl; mix well to combine. Divide evenly between 4 cups for serving.
Tips:
- Choose high-quality ingredients: The fresher and more flavorful your ingredients are, the better your dipping sauces will be. This is especially true for the dashi, which is the base of many Japanese dipping sauces.
- Use a variety of ingredients: Don't be afraid to experiment with different ingredients to create your own unique dipping sauces. Some popular ingredients to try include soy sauce, mirin, sake, rice vinegar, citrus juices, and fresh herbs.
- Adjust the flavors to your liking: The dipping sauces in this article are all starting points. Feel free to adjust the flavors to your own liking by adding more or less of any ingredient.
- Serve the dipping sauces chilled: Most dipping sauces are best served chilled. This helps to keep them refreshing and flavorful.
- Garnish the dipping sauces with fresh herbs or citrus zest: This adds a pop of color and flavor to the dipping sauces.
Conclusion:
Dipping sauces are a delicious and versatile way to add flavor to your favorite Japanese dishes. Whether you are serving somen, soba, udon, or tempura, there is a dipping sauce that will perfectly complement your meal. So next time you are looking for a way to add some extra flavor to your Japanese dishes, be sure to try one of the dipping sauces from this article.
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