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.
Mentsuyu (Japanese noodle dipping sauce)
- 20 g Katsuobushi (bonito flakes)
- 1 dried kombu kelp (10cm ×5cm)
- 2 cups Mirin
- 2 cups soy sauce
- 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
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.