Cold Somen Dipping Sauces

Name: Cold Somen Dipping Sauces
Yield: makes 1 1/2 cups of each
Ingredients: 3/4 cup Dashi (page 40); 6 tablespoons mirin; 6 tablespoons Japanese soy sauce; 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); 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); 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); 4 obha leaves; 6 umeboshi (pickled Japanese apricots), pitted; 1 1/4 cups Cold Somen Broth (above); 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); 1 1/4 cups walnuts; 1 1/4 cups Cold Somen Broth (page 86)

December 9, 2011

Here are the six basic dipping sauces that I use for my cold somen recipes. Because these noodles are typically a summertime dish, the sauces are designed to be whipped up in a snap, without too much work in a hot kitchen! Each dipping sauce recipe makes 4 portions and should be served with 12 ounces of dried somen noodles, cooked and chilled. You can prepare the somen broth ahead of time, and it freezes very well. But be sure to serve the dipping sauces fresh, preparing them just before you cook the noodles. That way you get the best flavors out of the ingredients.

Recipe notes

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