Hiyamugi Cold Noodles
🛒 Ingredients
- Hiyamugi noodles (dry) 120 g · 350 kcal
- Soy sauce 32 g · 25 kcal
- Mirin (sweet rice wine) 24 g · 40 kcal
- Dashi stock (bonito based) 150 g · 5 kcal
- Green onions (scallions) 10 g · 3 kcal
- Fresh ginger, grated 5 g · 4 kcal
- Nori (dried seaweed sheet) 1 g · 3 kcal
👨🍳 Instructions
- First, prepare the tsuyu dipping sauce: In a small saucepan, combine dashi stock, soy sauce, mirin, and 5g of sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Remove the tsuyu from the heat and let it cool completely, then refrigerate until thoroughly chilled. This can be prepared in advance.
- Bring a large pot of water to a rolling boil. Add the hiyamugi noodles and cook according to package instructions, usually 2-3 minutes, until al dente.
- Drain the cooked noodles immediately and rinse them thoroughly under cold running water to remove excess starch and stop the cooking process. Transfer to an ice bath for several minutes to chill completely.
- Drain the chilled hiyamugi noodles from the ice bath and arrange them nicely in a serving bowl. Pour the chilled tsuyu dipping sauce into a small bowl on the side.
- Garnish the noodles with finely chopped green onions, grated fresh ginger, and thinly sliced nori seaweed. Serve immediately, dipping the noodles into the tsuyu sauce as you eat.
