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Hiyashi Somen

Flavors.of.Asia's picture
  Somen/Noodles 1 Pound
  Hard-cooked eggs 2 , thinly sliced
  Tomatoes 2 , thinly sliced
  Cucumber 1⁄3 Medium, peeled and cubed
  Diced cooked lean ham 1 Cup (16 tbs)
  Mint leaves 4 , cut into strips
  Dashi 3 3⁄4 Cup (60 tbs)
  Soy sauce 2⁄3 Cup (10.67 tbs)
  Sugar 2 Tablespoon
  Sake/Dry sherry 2⁄3 Cup (10.67 tbs)
  Dried mushrooms 2 , soaked in cold water for 30 minutes, drained and chopped

Cook the somen or noodles in boiling salted water for 5 minutes, or until they are just tender.
Drain and rinse under cold running water.
Transfer to a bowl and put into the refrigerator for 30 minutes.
Meanwhile, make the sauce.
Put the dashi into a large saucepan and add all the remaining sauce ingredients.
Bring to the boil and cook briskly for 8 minutes.
Remove from the heat and set aside to cool.
Arrange the eggs, tomatoes, cucumber and ham decoratively on a large serving platter and sprinkle over the mint strips.
To serve, put the somen noodles over a bed of ice cubes, or sprinkle them with ice chips.
Pour the sauce mixture into individual serving bowls.
Traditionally, each guest helps himself to a portion of each dish, dipping the noodles into the sauce before eating.

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Hiyashi Somen Recipe