COLD SOMEN DIPPING SAUCES

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Cold Somen Dipping Sauces image

Categories     Sauce     Chill     Boil

Yield makes 1 1/2 cups of each

Number Of Ingredients 31

Cold Somen Broth
3/4 cup Dashi (page 40)
6 tablespoons mirin
6 tablespoons Japanese soy sauce
Yamaimo
1 1/4 cups Cold Somen Broth (above)
1/2 cup grated yamaimo (Japanese mountain yam)
1/2 teaspoon wasabi paste
1/2 piece nori, thinly sliced (or you can buy precut nori confetti)
Goma
6 tablespoons goma paste (can substitute with tahini, or grind toasted sesame seeds to a paste in a coffee grinder)
1 1/4 cups Cold Somen Broth (above)
Yuzu
4 teaspoons yuzu juice (or substitute with lemon juice)
1/2 teaspoon yuzu pepper (or substitute with capers)
1 teaspoon minced yuzu peel (or substitute with lemon zest)
1 1/4 cups Cold Somen Broth (above)
Shiso-Ume
4 obha leaves
6 umeboshi (pickled Japanese apricots), pitted
1 1/4 cups Cold Somen Broth (above)
Tomato
2 Roma tomatoes
2 tablespoons minced cilantro
2 tablespoons extra-virgin olive oil
6 tablespoons rice vinegar
6 tablespoons Cold Somen Broth (above)
1/2 teaspoon yuzu pepper (can substitute with capers)
Walnut
1 1/4 cups walnuts
1 1/4 cups Cold Somen Broth (page 86)

Steps:

  • Cold Somen Broth
  • Combine all the ingredients in a pot set over high heat and bring just to a boil. Remove from the heat and chill.
  • Yamaimo
  • Divide the broth among 4 small cups. Add one-fourth of the yamaimo to each and garnish with a dab of the wasabi paste and some slices of nori.
  • Goma
  • Combine the goma paste and broth in a bowl and whisk until well combined. Divide among 4 cups and serve.
  • Yuzu
  • Combine all the ingredients in a bowl and mix well. Divide among 4 cups and serve.
  • Shiso-Ume
  • Lay the obha leaves over the umeboshi and mash with a heavy knife until it forms a paste. Whisk the paste into the broth. Divide among 4 cups and serve.
  • Tomato
  • Prepare an ice bath and bring a small pot of water to a boil.
  • With a paring knife, remove the core from the tomatoes and lightly score an X on the bottom. Place the tomatoes in the boiling water for 10 seconds, then remove and submerge in the ice bath for 10 seconds. Once again place the tomatoes in the boiling water (a second time), now for 5 seconds, and then submerge in the ice bath until cool.
  • Once the tomatoes have chilled, peel the skin, then cut into quarters. Use a tablespoon to scrape out the seeds, which you'll discard, then chop the tomatoes into small pieces.
  • In a bowl, combine the tomatoes with the cilantro, olive oil, rice vinegar, broth, and yuzu pepper and mix well. Divide among 4 small cups and serve.
  • Walnut
  • Preheat the oven to 350°F. Spread the walnuts on a baking sheet and place in the oven until lightly toasted, about 5 minutes. Remove from the baking sheet and cool.
  • Grind the walnuts into a smooth paste with a food processor or coffee grinder. This should make 6 tablespoons.
  • Pour the broth into a bowl. Start whisking the liquid and slowly add the walnut paste to combine. Divide among 4 small cups and serve.

Ah2235 Khan
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I wouldn't recommend this dish to anyone.


Rebecca Ajayi
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This dish was a disappointment.


Mbabazi Juliet
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I didn't like the flavor of the dipping sauces.


Hum nath Dhakal
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The noodles were a bit overcooked.


Ifeoma Emeli
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The dipping sauces are a bit too salty for my taste.


Me Rakib
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This is a great dish for a party or potluck.


Muneer Hussain
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I wasn't sure what to expect from this dish, but I was pleasantly surprised.


Isaac newton kondwani
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This dish is a bit time-consuming to make, but it's worth it.


Taimur Hussain
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I'm not a huge fan of somen noodles, but I really enjoyed this dish.


Ausra Sinkeviciute
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The dipping sauces are what really make this dish special.


Amad Creation909
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This is a healthy and delicious dish that is perfect for a light lunch or dinner.


TyRave
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I love that this dish can be made ahead of time.


Joanna Caressa
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This dish is a great way to use up leftover chicken or tofu.


Gaige Decoteau
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I made this dish for a party, and it was a huge hit! Everyone loved the dipping sauces.


JR ARIF
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This was my first time trying somen noodles, and I was very impressed. They were light and refreshing, and they went perfectly with the dipping sauces.


RAHMAN MONTASIR
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The flavors in this dish were amazing! The dipping sauces were especially tasty.


Mahta Entezari
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This was the perfect dish for a hot summer day! The dipping sauces were all delicious, and the noodles were cooked perfectly. I will definitely be making this again.