A recipe for an unfairly delicious somen dipping sauce, seriously developed by food researcher Ryuji. This recipe introduces an easy method to make a deeply flavorful sauce at home that stands out from store-bought varieties. This exquisite sauce is a must-try this summer, as it maximizes the appeal of somen noodles.
Ingredients
Main Ingredients (2 servings)
Seasonings
- [A] Soy Sauce 2 tbsp
- [A] Mirin (Sweet Rice Wine) 4 tbsp
- [A] Sake 4 tbsp
- [A] Bonito Powder 4g
- [A] Hi-Me (Umami Seasoning) 8 dashes
- [A] Salt 1 tsp
- [A] Umeboshi (Pickled Plum) 1 piece
- Cold Water 250cc
- Sugar 1 tsp
Steps
- Add 2 tbsp soy sauce, 4 tbsp Mirin (Sweet Rice Wine), 4 tbsp sake, 4g bonito powder, 8 dashes Hi-Me (Umami Seasoning), 1 tsp salt, and 1 umeboshi (pickled plum) to a bowl. 【Chef's Tip!】 Adding bonito powder dramatically improves the flavor. Hi-Me serves as a substitute for kelp, adding an elegant umami. Umeboshi is for flavor, so you can omit it if you don't like it.
- Transfer all ingredients to a pot and bring to a boil to evaporate the alcohol. 【Chef's Tip!】 Since sake and Mirin (Sweet Rice Wine) are included, be sure to boil thoroughly to remove the alcohol.
- Once the alcohol has evaporated, add 250cc cold water and chill thoroughly in the refrigerator or freezer.
- Add 1 tsp sugar to the chilled dipping sauce, according to your preference.
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