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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 mins
Cook Time 10 mins
Course light dinner, lunch,
Cuisine Japanese
Servings 1 serving

Equipment

  • frying pan (or pot)

Ingredients
  

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

Instructions
 

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.

Toppings

  • Slice boiled Okra and set aside.
  • Peel the Nagaimo yum and cut into chunks.
    Put it in a plastic bag.
    Pound into a slimy paste with a rolling pin
    I used to use a grader to make a paste, but lately, I found this method to make it into a paste.
  • Now boil the Somen noodles.
    I always use a frying pan to boil the noodles. It takes a much shorter time to cook.
    You don't really need time to cook Somen noodles. It requires only 90 seconds.
    It depends on the package instructions, but in my experience, 90 seconds is the best to have a nice texture.
  • After 60 seconds, add a quarter cup of water and bring it to a boil again, it will take 30 seconds.
    Drain and wash the noodles until the sticky stuff is washed away.
    Add ice cubes to improve the texture and create firmness.
    Drain well and drip off any excess moisture.
  • Transfer the noodles in a bowl and topped with Nagaimo paste and Okra.
    And for the final touch, put some Umeboshi tear into small pieces. Put the seed in the Mentsuyu sauce. Mash it in the sauce to give the sourness to it.
Keyword cold noodles, japanese noodles, somen, summer recipes