Somen with tangy dipping sauce

Name: Somen with tangy dipping sauce
Yield: Serves two
Cuisine: Japanese
Ingredients: watercress, sliced cucumber and tomato, and ice cubes, to garnis; 15 ml/1 tbsp mirin (or 10 ml/2 tsp sugar); 1 spring onion (scallion), finely chopped and grated fresh root ginger, to serve; 45 ml/3 tbsp shoyu; 2.5 ml/½ tsp dashi; 120 ml/4 fl oz/½ cup hot or cold water; ice cubes; 200 g/7 oz somen

Preparation info

Serves
two

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This is a light, refreshing dish of chilled somen, perfect for lunch on a hot summer’s day.

Ingredients

200 g/7 oz somen
ice cubes
watercress, sliced cucumber and

Asia
Japan
Lunch
Fish course
Pescatarian
Summer

Method

Cook the somen in plenty of boiling water for 1–3 minutes following the instructions on the packet. Drain, then wash the outer starch from the somen under cold running water.
Place the cooked somen in a large serving bowl and add ice-cold wat