Somen, according to Tsuji: A very fine white noodle, made from a hard-wheat dough slightly moistened with cottonseed or sesame seed oil.
Hiyashi Somen: A widely popular summer meal, normally garnished with just chopped spring onions.
Summer has yet to arrive officially in the UK -- it's made a few impromtu visits, but nothing definite -- but I thought I'd given this summer a dish a go. Bare bones of a recipe below.
Recipe: Hiyashi Somen (Chilled Fine Noodles)
Based on recipe by Shizuo Tsuji
Cook somen noodles in boiling water for a few minutes, until al dente. Drain and rinse well with cold water.
Cook prawns in gently boiling water. Take care not to overcook. Shell and devein, leaving on the tail. Leave to cool.
Leave dried shiitake mushrooms to soak in water until soft. Simmer with dark soy sauce and mirin (to taste). Drain and leave to cool.
Make dipping sauce: dashi (1 cup), mirin (1/2 cup), dark soy sauce (1/4) cup, handful of dried shrimps. [Best made the day before, according to Tsuji.]
Serve somen in ice water with a few ice cubes. Dipping sauce served separately.
Look somen... but never tried using Tsuji noodles. I love the presentation, very divine!
Posted by: mycookinghut | May 15, 2010 at 06:51 PM
Actually, I was meant to say never tried using somen.... hahah.. just woke up..!
Posted by: mycookinghut | May 15, 2010 at 07:11 PM
This looks beautifully simple and tasty - i had never though about serving noodles in iced water before - very interesting.
Posted by: The Grubworm | May 18, 2010 at 08:47 AM
that looks delicious, never thought of serving noodles chilled like that...
Posted by: Kaiji Sushi | May 19, 2010 at 06:11 PM
Looks nice and delicious, but does somen usually served with that portion?
I think I would need at least five portion of those. Nice recipe though. Check also my recipes here: www.enyfoodcoop.com
Posted by: Martin | May 23, 2010 at 08:14 PM
I used to have chilled somen noodles when growing up in Brazil it was one of my dad's favourite dishes and my obaachan's too. In Brazil, we have a simpler version, without prawns or mushrooms but with lime juice in the dipping sauce which made it even more refreshing. Lovely summer recipe, roll on summer!!
Luiz @ The London Foodie
Posted by: The London Foodie | May 25, 2010 at 08:51 PM
What a perfect elegant little dish! Well summer came and went last weekend but I'm sure you will get plenty of chances to showcase this dish this year. I hope anyway!
Posted by: catty | May 26, 2010 at 03:56 PM
Thanks for the comments, all =)
Luiz - lime juice sounds like a great idea - will have to try that next time!
Posted by: JenJen | May 27, 2010 at 07:35 PM