Happy Donabe Life

Cold Somen Noodle with Soy Dipping Sauce

Hiyashi Somen

Perfect for a hot summer day. Here’s one of my most basic cold noodle dishes which I never get tired of all my life. Donabe can make a perfect serving vessel, and it also makes a wonderful presentation, along with a variety of toppings.

For the dipping sauce, I have this staple soy-based sauce, Kaeshi, always in handy. Kaeshi is a multi-purpose sauce I use for so many things. I pour over noodle by mixing with water/ dashi, chicken, fish, salad, etc. 

Vegan option

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


Classic-style Donabe


4 - 5


(Kaeshi – enough for multiple uses)


  • 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!


  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!

Having a variety of toppings/ condiments make the meal really fun.

So good! I like extra sesame seeds in my dipping sauce.


Suggested Tools and Tableware

Ingredients Used in this Recipe

  • Recipe Search

    Generic selectors
    Exact matches only
    Search in title
    Search in content
    Search in posts
    Search in pages
    Filter by Categories
    Dry-Heat Donabe
    Classic-style Donabe
    Donabe Type
    Fukkura-san (Tagine-style Donabe)
    Ibushi Gin (Donabe Smoker)
    Kamado-san (Donabe Rice Cooker)
    Miso-shiru Nabe (Donabe for Soup & Stew)
    Mushi Nabe (Donabe Steamer)
    Toban (Donabe Skillet)
    Yaki Yaki San (Iga-yaki Grill)
    Sauce/ Condiment for Donabe Dishes
    Other Donabe
    Beyond Donabe
  • Recipes recently added

  • Instagram

  • Copyright © 2024 TOIRO. All rights reserved.