Nira Somen

In a pot, combine water, Rishiri kombu, and niboshi; rest overnight in the refrigerator to make a cold-brewed dashi.

Gently lower the eggs into boiling water and cook for 6 minutes 30 seconds for soft-boiled eggs. Transfer immediately to ice water, swirl gently to crack the shells, then peel after a brief rest.

Place the peeled eggs in a plastic bag and add enough straight shirodashi or mentsuyu to cover them.

Submerge the bag in water to push out air, then tie the opening tightly using the technique shown in the video.

Refrigerate the marinated eggs overnight.

Finely chop the garlic chives into 1 cm pieces.

Take the marinated eggs out of the refrigerator and cut them in half.

Heat the cold-brewed dashi and remove the kombu and niboshi just before boiling.

Season the dashi with 2 tablespoons of light soy sauce, add all the chopped chives, stir briefly, and turn off the heat — the residual warmth cooks the chives.

In a separate pot, bring plenty of water to a boil and cook the somen per package instructions.

Drain the somen, rinse well under running water to remove starch, then chill in ice water and squeeze out the moisture.

Plate the drained somen, ladle on the hot dashi with chives, and top with the marinated egg. Drizzle chili oil to taste.