1. Make the dipping sauce
Bring the dipping sauce ingredients bonito stock, dark soy sauce and
mirin to a boil and allow them to cool. The purpose of boiling the dipping sauce is to
eliminate the smell of alcohol from the mirin.
Bonito stock is commonly used, but for a stronger and better tasting dipping sauce,
you can make it a little bit darker. I recommend to mix dried kelp with bonito
flakes in water so that they comprise approximately 2% of the liquid.
2. Boil the noodles
Let me introduce a boiling method well used in restaurants. Tie
the tip of each bundle of somen with a cooking thread like in the figure below. This
way the somen can be arranged beautifully when served. I use this method to get
an elegant shape for the noodles and not to scatter them.
(This way of boiling is special, so if you just eat with your family, you
can simply boil the noodles, and serve them after washing them in ice water)
3. Arrange the somen for serving
Cut off the tip of each bundle that was tied by the cooking
thread. That part of a bundle may not be cooked properly. Therefore, adjust how
much you cut off, and remove the undercooked segment. Make the serving look better
and higher in volume by interleaving two bundles of noodles one with the other.
Pour some ice water over the somen and decorate it with something like a
green maple leaf to turn even the simplest noodles into a fancy dish. After that,
serve the somen along with your favorite toppings and side dishes.