Somen 素麺

Ingredients

• 200 g dry somen noodles *1
• ½ cup mentsuyu *2
• ½ cup water for diluting mentsuyu
• 3 dried Shiitake Mushrooms
• ¼ cup water from the soaked dried mushrooms
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 Kinshi tamago *3
• 2 okura
• 2 slices ham(shredded)
• 3 cm ginger (grated)
• 1 tbs finely chopped negi shallots
• 2 shiso leaves(thinly cut)
• 1 myoga (thinly sliced)
• wasabi (optional)

Steps

1. 1

   Place 3 dry shiitake mushrooms into a bowl of water and put some kind of weight on the mushrooms so that the mushrooms submerge. Leave it refrigerated over night.

2. 2

   The next day, squeeze the soaking water out but save it in a bowl. Place 1/4 cup of the soaking water, sugar, soy sauce and mirin (listed in the 'toppings' ingredients) in a saucepan over medium heat. Slice the shiitake mushroom and put them into the saucepan to simmer for about 20 minutes with otoshibuta (dollop lid).

3. 3

   Let the shiitake mushrooms cool down to room temperature, place them into a storage container and chill in the fridge till the somen noodle is ready to serve.

4. 4

   If you are making kinshi tamago follow this recipe( see note *3)

5. 5

   Make the dipping sauce if you are making mentsuyu from scratch.

6. 6

   Dilute the mentsuyu with water and set aside.

7. 7

   Prepare the garnishes: slice the okura, grate the ginger, thinly slice the myoga, and cut the negi shallots finely.

8. 8

   Boil water (1- 1.5 liters or 6½ cups) in a large pot, add 1 bundle of somen noodle and cook for 2 minutes.

9. 9

   Drain the water and then leave the noodles under the running water to wash and cool down.

10. 10

    Place the noodles in a bowl of ice water to chill.

11. 11

    Serve the noodles with a few ice cubes, the toppings, the garnishes, and the dipping sauce separately.