Chilled Somen Noodles with Dashimaki Tamago

Preparation

Chilled somen noodles are the perfect dish for a hot summer day. This refreshing recipe features delicate, thin noodles paired with a savory dipping sauce made from dashi, mirin, and Usukuchi, a Japanese soy sauce that's light in color with a fruity aroma and a slightly sweet taste. The addition of Dashimaki Tamago—a Japanese rolled omelet—brings a beautiful contrast in texture and flavor. Garnish the dish with an assortment of fresh condiments such as cucumber, scallions, ginger, shiso leaves, and sesame seeds.

1. Combine the dashi, mirin and soy sauce in a HexClad 2QT/2 L Hybrid Saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer for 2 minutes. Remove from the heat and cool to room temperature. Refrigerate until ready to use. Dipping sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator.
2. Bring a HexClad 5 QT/4.7 L Hybrid Dutch Oven of water to a boil. Add somen noodles and cook until al dente, according to box directions. Drain the noodles in a colander. Then rinse under cold water, massaging the noodles until cool. Transfer the noodles into a bowl of ice water and top with sliced cucumbers.
3. Serve the noodles with the chilled dipping sauce, Dashimaki Tamago and suggested toppings on the side, as desired.