These thin Japanese noodles (somen) have been flavoured with black sesame powder and toasted sesame oil. Their taste is subtle and refines. Somen noodles are traditionally eaten consumed cold in the hot Japanese summers, but they can also be eaten hot.
Directions : Cook the noodles in boiling water for 5 or 6 minutes, until cooked, but firm. When cooked, rinse immediately under cold water to stop the cooking process. If the noodles stick before serving, rinse again under cold water.
For an authentic recipe, we do recommend that you savour your somen cold with a dipping broth:
First, prepare a kombu broth, the famous "dashi (recipe below) and then add 2 tablespoons mirin (sweet rice wine available online .. /mirin-biologique-clearspring,fr,4,CLS550.cfm, 3 tablespoons of soy sauce and a little salt if necessary. Gently simmer the ingredients for one or two minutes. Allow to cool, then refrigerate the broth.
Before serving, pour the cold broth into small bowls or ramekins and place the somen in individual dishes (or small Japanese wicker baskets if you have some!). Place a little wasabi, grated ginger and scallion Japanese in 3 separate dishes for everyone to add to the broth to suit their own taste.
Recipe for dashi stock:
Ingredients: One 10cm piece of kombu seaweed of good quality (dark and thick), 3 cups of mineral or filtered water
Preparation: Placethe kombu in a glass container or in a saucepan and cover with water.Place the lid on top to keep the aromas inside. Let the kombu "infuse"the 'water for at least 30 minutes, but preferably 12 hours. This is thebest and traditional way to make a good stock, however if you are in ahurry, it is also possible to heat the kombu in the water, but as soonas the first bubbles appear, turn off the heat immediately.
Ingredients: Wheat flour, salt, black sesame (3.30%), sesame oil (1.00%)
Storage: protected from light, heat and moisture
Substance (s) allergen (s): wheat, sesame
Nutritional information per 100 g: energy 349 kcal (1478 kJ); fat 3.3g, of which saturated fatty acids 0.6g; carbohydrates 69g, of which sugars 3.0g; protein 11g; salt 4.9g.