Gomadare Somen with Yuba Recipe
A Refreshing Japanese Noodle Dish. Gomadare Somen with Yuba 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.
- Cuisine: Japanese
Ingredients
Units
Scale
For the Gomadare Sauce:
- 1 1/4 – 1 1/2 cups kombu shiitake dashi (use less for thicker sauces, more for thinner)
- 1/4 cup mirin
- 6 Tbsp soy sauce
- 1/2 cup rice vinegar
- 3 Tbsp white sugar
- 1 heaping cup white sesame seeds, freshly toasted and ground
- 1 1/2 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
- 1/2 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.