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Harumi Kurihara's Homemade Mentsuyu and Walnut Sauce Somen

Name: Harumi Kurihara's Homemade Mentsuyu and Walnut Sauce Somen
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: 和食
Ingredients: Somen noodles to taste; Katsuobushi (dried bonito flakes) to taste; Water to taste; Soy sauce to taste; Walnuts to taste; Miso to taste; Shiso leaves as desired; Ginger as desired

The Yutori no Kukan staff take on plating somen using a bamboo zaru and a rim tray. Following Harumi Kurihara's recipe, they make a homemade mentsuyu based on katsuobushi and a rich walnut sauce with walnuts carefully ground in a suribachi. Prepare plenty of condiments to turn everyday somen into something special.

WashokuNoodleStaple2 servings35 min(Prep 15 min + Cook 20 min)450 kcal

Entertaining Seasonal Meal Prep

ゆとりの空間チャンネル

Yutorino Kukan Co., Ltd. is a company created by Harumi Kurihara and Shimpei Kurihara to bring a little more joy into everyone's everyday lives, through ideas and inspiration that make cooking and daily living more enjoyable. On this channel, our staff shares content inspired by the Kurihara family's philosophy and products — content built around "just one small extra step" to make your everyday life a little bit better! ★Shimpei Kurihara's "Gochisosama" Recipes Discover Shimpei Kurihara's "gochisosama" content, including the "Gochisosama Project," which works to solve social issues through food, and "Gochisosama Recipes," which help you enjoy the happiness of a meal — whether it's a special occasion or just another busy day. We also plan to hold regular live streams where we cook dishes using seasonal ingredients together with our viewers! About the "Gochisosama Project," which partners with a variety of collaborators to bring "deliciousness" to both the family table and the wider world: https://gochichan.com/pages/concept ★Staff Challenge! Aiming for the Kurihara Family Table Head office staff at Yutorino Kukan Co., Ltd. take on the challenge of cooking with our own products, striving to reach the standard of "the Kurihara family table"! Watch their real, hands-on efforts unfold.

53recipes·112cooked

INGREDIENTS

Ingredients

2 servings

INSTRUCTIONS

Instructions

1
Prepare a bamboo zaru (draining basket) and a rim tray. Set the bamboo zaru on top of the rim tray to serve the noodles, and get ready to enjoy the somen.
0:10
2
Move on to making the mentsuyu from scratch. Since katsuobushi is used as the dashi base, gather the ingredients first.
0:22
3
Put water in a pot and, in this recipe, add the katsuobushi right from the start. Unlike the usual way of making dashi, the key point is adding the katsuobushi while the water is still cold.
1:20
4
Combine soy sauce with the katsuobushi dashi and simmer to finish the mentsuyu. The bonito dashi comes through strongly, giving an easy-to-eat flavor that isn't too salty.
1:32~10 min
5
Next, make the walnut sauce. Prepare the walnuts.
1:47
6
Put the walnuts in a suribachi and grind them thoroughly with a surikogi (pestle). Even once they start breaking down, they are only about halfway there, so keep grinding patiently until smooth.
2:01~10 min
7
Add miso to the ground walnuts and mix to finish the walnut sauce. Unlike sweet store-bought sesame sauce, this makes a rich sauce where the miso comes through clearly.
2:18
8
Boil the somen, rinse in cold water, drain well, and arrange on the bamboo zaru set on the rim tray. Placing them on the zaru lets the water drain so the noodles don't turn soggy.
2:58~3 min
9
Portion the homemade mentsuyu and walnut sauce into individual bowls and serve alongside the somen to finish.
3:34
10
Prepare condiments such as shiso leaves and ginger in separate small dishes. Having plenty of condiments adds the fun of deciding which one goes on which dish, making it feel more special than ordinary somen.
4:35

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