Introduction
Gomadare Somen with Yuba (素麺のごまだれ) is a delightful summer dish that combines the light and delicate taste of somen noodles with a creamy sesame-based sauce, known as gomadare. The addition of yuba (tofu skin), shiitake mushrooms, and crunchy cucumber creates a harmonious blend of textures and flavors. This dish is perfect for hot days, offering a refreshing and satisfying meal. I remember the first time I had this dish during my travels to Japan, where it was served chilled with a variety of fresh vegetables, leaving me captivated by its simplicity and depth of flavor
Cultural Context
Somen noodles have been a staple in Japanese cuisine for centuries. These thin wheat noodles are commonly eaten chilled during summer, making them a popular choice at summer festivals and family gatherings. Gomadare, a sesame-flavored dipping sauce, adds a rich and nutty dimension to the noodles. This pairing showcases Japanese cuisine’s emphasis on seasonality, offering a cool and light dish to help combat the summer heat.
Ingredient Spotlight
- Somen Noodles: Thin, wheat-based noodles known for their delicate texture.
- Gomadare (Sesame Sauce): A blend of soy sauce, mirin, rice vinegar, and ground sesame seeds, giving it a rich and nutty flavor.
- Yuba (Tofu Skin): Offers a chewy texture and mild taste, soaking up the flavorful sauce beautifully.
- Shiitake Mushrooms: Adds umami and a meat-like texture.
- Japanese Cucumber: Crisp and refreshing, providing a crunchy contrast to the noodles.
- Health Benefits
- This dish is rich in plant-based protein from yuba and shiitake mushrooms, offering a nutritious and balanced meal. The sesame seeds in the gomadare are high in healthy fats, while the fresh vegetables contribute vitamins and antioxidants. Overall, it’s a wholesome and light dish that leaves you satisfied.
Cooking Tips
- Toast the Sesame Seeds: To enhance their flavor, toast the sesame seeds over low heat before grinding them.
- Gomadare Consistency: Gradually thin the sesame seeds with the base mentsuyu sauce to achieve your desired consistency.
- Noodles: If serving the noodles cold, chill them quickly in ice water but avoid leaving them too long to prevent sogginess
- Serving Suggestions
- Serve this dish with an assortment of fresh vegetables, such as cherry tomatoes, cucumber, and blanched okra. Add a splash of lemon juice and garnish with kaiware daikon (radish sprouts) or green onions for a vibrant finish. Pair it with cold Japanese
tea or a light, fruity sake for a refreshing experience.
For the Gomadare Sauce:
1 ¼ – 1 ½ cups kombu shiitake dashi (use less for thicker sauces, more for thinner)
¼ cup mirin
6 Tbsp soy sauce
½ cup rice vinegar
3 Tbsp white sugar
1 heaping cup white sesame seeds, freshly toasted and ground
1 ½ tsp red miso paste
For the Noodles:
1 package dried yuba, rehydrated in kombu dashi
1 bundle somen noodles per person (cooked per package directions)
2 cups cherry tomatoes, quartered
½ Japanese cucumber, thinly sliced into long matchsticks
4-5 shiitake mushrooms (used to make the dashi)
For Serving:
Kaiware daikon (radish sprouts), shiso, chopped green onions, freshly toasted and ground sesame seeds, lemon juice
Instructions
- Prepare the Dashi. Make the kombu shiitake dashi and set it aside. Remove the shiitake mushrooms and slice them ¼ inch thick.
- Make the Gomadare. Measure about 1 ¼ cup dashi into a saucepan and add the mirin. Cook over medium heat until the alcohol smell evaporates. Add soy sauce, rice vinegar, and sugar. Stir until the sugar dissolves and remove from heat.
- Toast the sesame seeds on low heat until fragrant, then grind them to your desired consistency. Mix the sesame seeds with the base mentsuyu (noodle soup base) in a food processor or blender until combined.
- Assemble. On a large plate or bowl, arrange the somen noodles first. Add ½ cup each of cherry tomatoes, cucumber, and shiitake mushrooms, and ¼ cup yuba skins. Top with gomadare sauce and kaiware daikon. Add freshly squeezed lemon juice for extra flavor.
Variations
- Add Protein: Incorporate grilled chicken, shrimp, or tofu for additional protein.
- Warm or Cold: Serve warm for a cozy meal, or chill the sauce and noodles for a refreshing cold option.
- Vegetable Choices: Experiment with sautéed zucchini, Japanese mushrooms (enoki, maitake, shimeji), or even blanched okra.
Conclusion
Gomadare Somen with Yuba is a versatile and satisfying dish that invites creativity with its array of serving options. Whether you prefer it warm or chilled, this Japanese favorite is sure to become a staple at your table. Try it out, and don’t forget to leave a comment below with your favorite variations or questions! I’d love to hear your thoughts and suggestions for future posts
Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese tea, checkout some of the newestorganic japanese tea, matcha bowls and noren and more!
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