Friday, July 23, 2010

Somen noodles and grated mountain yam in the cold broth

In the summertime, I eat cold noodle for lunch 3-4 days a week. There are so many variations (soba, somen, udon, hiyamugi, hiyashi chuka, pour-over style, dipping style, etc.) and I never get tired of it.

Before leaving for our trip to Maui, I needed to finish all the perishable ingredients in the fridge. So, I grated a large piece of yama-imo (Japanese mountain yam) and decided to use it for lunch. I also made the broth in the morning (before leaving for jogging), so I got enough time to chill the broth in the fridge. Here's the recipe for my cold broth.

1 cup dashi stock
1 tablespoon each sake, mirin, and usukuchi shoyu (light-color soy sauce)

Combine all the ingredients and bring to a boil. Immediately turn off the heat and let it chill in the refrigerator.

Once the broth is cold, I cooked the somen noodles and rinsed in the cold water. Drained noodles were added to the broth in a serving bowl. Grated yama-imo was stirred with my special "ume shio" (salt with plum vinegar) and poured over the noodles. Egg, sliced blanched snow peas, sliced scallion, and shredded nori seawed were also added, then served.

So delicious.