Name: Cold Somen Noodles (Hiya Somen)
Yield: Serves four
Cuisine: Japanese
Ingredients: 10 cm/4 in cucumber (a small salad cucumber is the best); 400 ml/14 fl oz/1⅔ cups water; 20 g/3¾ oz kezuri-bushi; 105 ml/7 tbsp mirin; 300 g/11 oz dried somen noodles; 105 ml/7 tbsp shoyu; 2.5 ml/½ tsp salt; orchid flowers or nasturtium flowers and leaves; 2.5 cm/1 in fresh root ginger, peeled and finely grated; 2 spring onions (scallions), trimmed and finely chopped; 2 shiso leaves, finely chopped (optional); ice cubes or a block of ice; 30 ml/2 tbsp toasted sesame seeds; ice-cold water; 115 g/4 oz cooked, peeled small prawns (shrimp); 5 ml/1 tsp salt

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

At the height of summer, Hiya Somen - Cold Somen Noodles served immersed in cold water with ice cubes and accompanied by sauces and relishes - are a refreshing meal.

Ingredients

300 g/11 oz dried somen noodles

Asia
Japan
Fish course
Pescatarian
Pasta
Summer

Method

To make the dipping sauce, put the mirin in a medium pan and bring to the boil to evaporate the alcohol. Add the salt and shoyu and shake the pan gently to mix. Add the kezuri-bushi and mix with the liquid. Add the water and bring to the boil. Cook over vigorous heat for 3 minutes without stirring. Remove from the heat and strain through muslin or a jelly bag. Leave to c

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Ingredients

Method

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