Sticky Summer Somen noodles | Nagaimo and Okura Somen Noodles
The sticky and slippery texture is very appreciated in Japanese cooking because it has many health benefits.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course light dinner, lunch,
Cuisine Japanese
Mentsuyu (Japanese noodle dipping sauce)
- 20 g Katsuobushi (bonito flakes)
- 1 dried kombu kelp (10cm ×5cm)
- 2 cups Mirin
- 2 cups soy sauce
Other ingredients
- 1 bunch Somen noodles (per serving)
- 5 cm Nagaimo (Japanese yam) per serving
- 2~3 pieces Okura per serving
- 1 Umeboshi per serving
- 2 tbsp Mentsuyu + 2 tablespoons water per serving
Mentsuyu
Put your Katsuobushi and Kombu kelp in a pot.Pour mirin and soy sauce.Turn the heat to medium and when it reaches a boil, turn the heat to low and simmer gently for 10 minutes.Allow it to room temperature and pass through a sieve.This is a concentrated Mentsuyu, so dilute with the cold water before you serve.
Keyword cold noodles, japanese noodles, somen, summer recipes