Chilled Somen Noodles (Hiyashi Somen)

1. 1

   Make dipping sauce by combining the dashi (or dashi granules and 1 cup water), mirin, and soy sauce in a medium saucepan. Bring just to a boil, reduce heat, and simmer for 5 minutes.

2. 2

   Force-cool the sauce by pouring into a medium-size metal mixing bowl, placing into a large bowl of ice cubes and water, and twirling, taking care not to spill, until cooled. (Note: this is an important step; it won't taste right if you just let it cool slowly!)When cooled, refrigerate until ready to use.

3. 3

   Cook noodles according to package directions. Drain, rinse well under cold water, drain again, and place in a bowl of cold water.

4. 4

   To serve, place a mound of noodles into individual glass bowls, tuck in a few ice cubes and pour in a small amount of water (not enough to cover; just to dampen). Sprinkle with cilantro leaves to taste.

5. 5

   On little individual plates, place a small mound of sliced green onion and a dab of wasabi. Pour some dipping sauce into small individual bowls.

6. 6

   Each person can season his or her sauce to taste with the onions and wasabi, then pick up a bunch of noodles (chopsticks really work the best, but you can use a fork, too), allow water to drip back into bowl, dip into sauce, and eat.

7. 7

   For a somewhat heartier meal, add some of the suggested additions (in the description above) along with the cilantro leaves when serving. I like to serve this with a simple salad of tomato wedges, sliced cucumber, and either lettuce or Napa cabbage with a Japanese-style dressing.

* Per serving · 4 servings · Values may vary.