SERVES 4
-300g/11oz dried somen or soba noodles
For the dipping sauce
-105 ml/7 tbsp mirim;
-2.5ml/1|2 tsp sea salt;
-20g/3/4oz kezuri-bushi;
-400ml/14fl oz/1 2|3 cups water.
For the relishes
-2 springs onions (scallions), trimmed and finely chopped;
- 2.5 cm/1in fresh root ginger, peeled and finely grated;
-2 shiso or basil leaves, finely chopped (optional);
-30ml/2tbsp toasted sesame seeds.
For the garnish
-10 cm /4in cucumber;
-5ml/1tsp sea salt;
-ice cubes or a block of ice;
-ice-cold water;
-115g/4oz cooked, peeled small prawns (shrimp);
-orchid flowers or nasturtium flowers and leaves (optional).
1. To make the dipping sauce, put the mirin in a pan and bring to the boil to evaporate the alcohol. Add the salt and shoyu and shake the pan gently to mix. Add the kezuri-bushi and mix with the liquid. Add the water to the pan and bring to the boil. Cook over a vigurous heat for 3 minutes without stirring. Remove from the heat and strain through a muslin (cheesecloth) bag. Leave to cool, then chill for at least an hour.
2. Prepare the cucumber garnish. If the cucumber is bigger than 4cm/1 1|2 in diameter, cut in half and scoop out the seeds, then slice thinly. For a smaller cucumber, first cut inton 5cm/2in lenghts, then use a vegetable peeler to remove the seeds and make a hole in the center. Slice thinly. Sprinkle with the salt and leave in a sieve (strainer) for 20 minutes, then rise in cold water and drain.
3. Bring at least 1.5 litres/2 1|2 pints/6 1|4 cups water to the boil in a large pan. Meanwhile untie the bundle of somen. Have 75ml/2 1|2 fl oz/1|3 cup cold water to hand. Somen only takes 2 minutes to cook. Put the somen in the rapidly boiling water. When if foams again, pour the glass of water in. When water boils again, the somen are ready. Drain into a colander. Rinse under cold running water, and rub the sumen with your hands to remove the starch. Drain well.
4. Put some ice cubes or a block of ice in the center of a chilled, large glass bowl, and add the somen. Gently pour on enough ice-cold water to cover the somen, then arrange cucumber slices, prawns and flowers, if using, on top.
5. Prepare all the relishes separately in small dishes or small sake cups;
6. Divide approximately one-third of the dipping sauce among four small cups. Put the remaining sauce in a jug (pitcher) or gravy boat.
7. Serve the noodles cold with the relishes. The guests are invited to put any combination of relishes into their diping-sauce cup. Hold the cup over the somen bowl, pick up a mouthful of somen, then dip them into the sauce and eat. Add more dipping sauce from the jug and more relishes as required.
Nutritional info per portion: Energy 445kcal/1885 kj; Protein 16.3g; Carbohydrate 79.2g of which sugar 23.7g, Fat 9.2g of which saturate 0.7g, Cholesterol 56mg, Calcium 109mg, Fibre 2.9g, Sodium 2420mg.