Hiyashi Somen

Vegan option

To make Kaeshi, omit katsuobushi (and you can add dried shiitake to kombu, if you like).

Equipment

Classic-style Donabe

Servings

4 - 5

Ingredients

(Kaeshi – enough for multiple uses)

• 1 cup (240 ml) soy sauce
• 3/4 cup (180 ml) mirin
• 1/4 cup (60 ml) Okinawa black sugar or raw brown sugar
• 1/2 cup (120 ml) sake
• 1 (2” x 2” or 5 cm x 5 cm) dashi kombu
• a good handful katsuobushi

 

• Water
• 4 servings somen noodles or your choice of noodle such as soba or udon
• Sudachi citrus or lime, thinly-sliced, for decoration

(Topping/ condiment suggestions)
Roasted and ground sesame seeds, thinly-sliced green onions, wasabi, blanched and sliced okra, grated mountain yam, shredded nori, etc. Or, any toppings of your choice!

Procedure

1. To make Kaeshi, combine the soy sauce, mirin, sugar, sake, and kombu, and let the kombu soak for 30 minutes. Bring to a low simmer over moderate heat. Simmer for 5 minutes. Add the katsuobushi and turn off the heat. Let it cool down and strain. Kaeshi can be stored refrigerated for 1 – 2 months.
2. To make the dipping sauce, combine equal parts of Kasha and water and chill. (You will need about 1 cup (240 ml) of each kasha and water for 4 – servings. 
3. Cook the noodles according to the packages instructions and rinse in cold running water. Fill a donabe with ice water and add the noodles. Decorate with sliced sudachi citrus or lime on top.
4. Arrange the toppings/ condiments in small cups and saucers. To enjoy, pour some dipping sauce into cups. Take a small amount of noodles from the donabe and dip into a cup and add some toppings/ condiments. Eat quickly!