COLD SOMEN DIPPING SAUCES

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.