Somen, Hiyamugi (Somen and Hiyamugi noodles)

Somen and Hiyamugi are commonly eaten during the hot time. Somen and Hiyamugi are made by kneading wheat flour and salt. Somen and hiyamugi are very similar noodles. Ingredients (serves 4): 200g (0.4lb) somen noodles or hiyamugi noodles ice cubes to use in cooling the noodles [Dipping Sauce] 10cm (4 inches) kelp (kombu) 50g (0.1 lb) dried bonito (katsuobushi) 2.5 cups (17 floz/500ml) water 1 cup (6.8 floz/200ml) mirin 1 cup (6.8 floz/200ml) soy sauce (shoyu) [Garnishes] 10cm (4 inches) green onion 2 myoga (myoga ginger) 4 perilla leaves (aojiso or oba)
[Dipping Sauce] 1. In a pot, soak the kelp in 2.5 cups (17 floz /500ml) of water for 10 minutes. 2. Place the pot over heat. 3. Remove the kelp just before boiling, add the dried bonito and cook for 1 minute. 4. Remove the pot from the heat and leave to stand until the bonito pieces sink to the bottom. 5. Remove the bonito and set the liquid aside. 6. Pour the liquid into a pot and bring it to the boil.
7. Add the mirin and soy sauce and cook for 1 minute. Remove the pot from the heat and let it cool until it reaches room temperature. 8. Cool the sauce in a refrigerator.
[Noodles and Garnish] 1. Bring a pot of water to the boil. 2. Place the hiyamugi or somen noodles in the boiling water and cook by following the instructions on the packet.(Many Japanese prefer al dente noodles removed from the heat around 30 seconds before serving) 3. Drain and rinse the noodles to remove any stickiness and to also make them firm.
4. Cut the green onions and myoga ginger into round pieces. Shred the perilla leaves.
5. Prepare a bowl filled with water and ice cubes. On top of the ice cubes, place the noodles shaped in one-bite size balls as this presentation helps in self serving.
6. At a table, let everyone help themselves and dip the noodles into the sauce to taste.
*If the dipping sauce is already prepared, just boil the noodles and prepare the garnish. This is an easy and delicious recipe to enjoy at lunch on a hot summer day. Don't forget to cool the dipping sauce before serving. *Both hiyamugi and somen noodles are made from wheat, but hiyamugi is thicker than somen. Hiyamugi is chewier while somen is smoother and with a lighter taste. Many Japanese enjoy these noodles in various forms year round. The cool noodles are especially popular in summer, as is a hot noodle soup called "nyumen" in winter.
Vegetable Side Dish: Ingen no Goma-ae Green beans in sesame sauce Ingredients (serves 4): 200g (0.4 lb) green beans (ingen) 3 tbsps roasted sesame seeds (iri goma) 2 tbsps soy sauce 1 tsp salt
Cooking Directions: 1. Boil the water in a pot. Put the salt and green beans into the boiling water and boil for 1 minute.
2. Drain the green beans, and cut into 3cm (about 1 inch) pieces.
3. Sprinkle the grated sesame seeds and soy sauce over the beans and mix in well.
Tips: *To guarantee the best possible flavor, freshly roasted and grated sesame seeds are recommended. *Be careful not to over boil the beans - boiling time should be no longer than 1 minute to retain the natural crispness of the beans.
Japanese Liquid Measures: 1 cup = 200ml = 6.76 fl oz 1 tablespoon = 15ml = 0.5 fl oz 1 teaspoon = 5ml = 0.16 fl oz