Here are the six basic dipping sauces that I use for my cold somen recipes. Because these noodles are typically a summertime dish, the sauces are designed to be whipped up in a snap, without too much work in a hot kitchen! Each dipping sauce recipe makes 4 portions and should be served with 12 ounces of dried somen noodles, cooked and chilled. You can prepare the somen broth ahead of time, and it freezes very well. But be sure to serve the dipping sauces fresh, preparing them just before you cook the noodles. That way you get the best flavors out of the ingredients.

　　

Ingredients

makes 1 1/2 cups of each

　　

Cold Somen Broth

3/4 cup Dashi (page 40)

　　6 tablespoons mirin

　　6 tablespoons Japanese soy sauce

　　

Yamaimo

1 1/4 cups Cold Somen Broth (above)

　　1/2 cup grated yamaimo (Japanese mountain yam)

　　1/2 teaspoon wasabi paste

　　1/2 piece nori, thinly sliced (or you can buy precut nori confetti)

　　

Goma

6 tablespoons goma paste (can substitute with tahini, or grind toasted sesame seeds to a paste in a coffee grinder)

　　1 1/4 cups Cold Somen Broth (above)

　　

Yuzu

4 teaspoons yuzu juice (or substitute with lemon juice)

　　1/2 teaspoon yuzu pepper (or substitute with capers)

　　1 teaspoon minced yuzu peel (or substitute with lemon zest)

　　1 1/4 cups Cold Somen Broth (above)

　　

Shiso-Ume

4 obha leaves

　　6 umeboshi (pickled Japanese apricots), pitted

　　1 1/4 cups Cold Somen Broth (above)

　　

Tomato

2 Roma tomatoes

　　2 tablespoons minced cilantro

　　2 tablespoons extra-virgin olive oil

　　6 tablespoons rice vinegar

　　6 tablespoons Cold Somen Broth (above)

　　1/2 teaspoon yuzu pepper (can substitute with capers)

　　

Walnut

1 1/4 cups walnuts

　　1 1/4 cups Cold Somen Broth (page 86)

　　

Cold Somen Broth

Step 1

Combine all the ingredients in a pot set over high heat and bring just to a boil. Remove from the heat and chill.

　　

Yamaimo

Step 2

Divide the broth among 4 small cups. Add one-fourth of the yamaimo to each and garnish with a dab of the wasabi paste and some slices of nori.

　　

Goma

Step 3

Combine the goma paste and broth in a bowl and whisk until well combined. Divide among 4 cups and serve.

　　

Yuzu

Step 4

Combine all the ingredients in a bowl and mix well. Divide among 4 cups and serve.

　　

Shiso-Ume

Step 5

Lay the obha leaves over the umeboshi and mash with a heavy knife until it forms a paste. Whisk the paste into the broth. Divide among 4 cups and serve.

　　

Tomato

Step 6

Prepare an ice bath and bring a small pot of water to a boil.

　　

Step 7

With a paring knife, remove the core from the tomatoes and lightly score an X on the bottom. Place the tomatoes in the boiling water for 10 seconds, then remove and submerge in the ice bath for 10 seconds. Once again place the tomatoes in the boiling water (a second time), now for 5 seconds, and then submerge in the ice bath until cool.

　　

Step 8

Once the tomatoes have chilled, peel the skin, then cut into quarters. Use a tablespoon to scrape out the seeds, which you’ll discard, then chop the tomatoes into small pieces.

　　

Step 9

In a bowl, combine the tomatoes with the cilantro, olive oil, rice vinegar, broth, and yuzu pepper and mix well. Divide among 4 small cups and serve.

　　

Walnut

Step 10

Preheat the oven to 350°F. Spread the walnuts on a baking sheet and place in the oven until lightly toasted, about 5 minutes. Remove from the baking sheet and cool.

　　

Step 11

Grind the walnuts into a smooth paste with a food processor or coffee grinder. This should make 6 tablespoons.

　　

Step 12

Pour the broth into a bowl. Start whisking the liquid and slowly add the walnut paste to combine. Divide among 4 small cups and serve.

　　Takashi's Noodles