Summer Somen Noodles (Cold Noodles Recipe)
a type of yam
crushed natto, fermented soybeans
Kamaboko Fish Cake
Toasted White Sesame Seeds
Spring Onion Leaves
Dashi Soy Sauce
check out your local Asian market
Let’s prepare the toppings. Trim off the caps of the okra and remove the firm skins between the cap and the pod. Scrub the okra with salt, removing the fuzz.
Boil the okra in a pot for about 30 seconds.
Remove and quickly cool the okra in a bowl of ice water to help retain its color. When cooled, remove the excess water with a paper towel. Chop it into thin slices.
Peel the nagaimo yam, which is rich in nutrients and also used in traditional Chinese medicine. Slice off three, 5mm (0.2″) slices.
Line them up on a cutting board, cover with plastic wrap and pound the nagaimo with a surikogi pestle.
Remove the stems of the cherry tomatoes and cut each into 4 wedges. Cut two slices from the kamaboko fish cake and remove them from the wooden base. Cut them in half, making quarter moons.
We are using this dashi soy sauce for the somen noodles. Combine the dashi soy sauce and cold water in a bowl and mix with a balloon whisk.
Let’s cook the somen noodles. Boil a generous amount of water, spread the noodles in the pot and stir with chopsticks.
Cooking time depends on the type of noodles so follow the instructions on the package.
Drain the somen with a mesh strainer and then thoroughly rinse the noodles under cold running water or in a bowl as shown.
Allow the somen to cool in a bowl of ice water. When cooled, drain them with a mesh strainer again and thoroughly squeeze out the excess water with your hands.
Loosely place the somen into a shallow bowl. Top with the kamaboko fish cake, okra, tomatoes and pounded nagaimo yam.
This hikiwari-natto, crushed fermented soybeans contains a lot of beneficial bacteria and nutrients. You should definitely try it out!
Sprinkle on the toasted white sesame seeds and chopped spring onion leaves. Finally, pour the dashi sauce onto the somen noodles.
To achieve a more refreshing taste, you can add pounded umeboshi, pickled plum to the sauce.
If you want to spice up this recipe, adding kimchi, fermented Korean vegetables is a great idea.