Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Somen with dipping sauce

Name: Somen with dipping sauce
Yield: serves 4
Cuisine: Japan
Ingredients: 200 g of somen (fine wheat noodles); 1 tbsp yuzu zest (Japanese citron); 420 ml dashi; Handful of bonito flakes (oigatsuo); 4 tbsp mirin; 4 tbsp light soy sauce

Somen to mentsuyu

Preparation info

serves
4

Difficulty
Easy

Appears in

Dashi and Umami

By Heston Blumenthal , Pascal Barbot , Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

About

Ingredients

For the dipping sauce*

420 ml dashi
4 tbsp light soy sauce

Asia
Japan
Fish course
Pescatarian

Method

Place the ingredients for the dipping sauce in a pan and bring to the boil. Then turn the heat off, add the bonito flakes (oigatsuo) and leave to cool - do not stir. Now strain and chill thoroughly in the fridge.
Meanwhile tie each portion of noodles into a bundle using rubber bands and cook in plenty of water according