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Recipe details are AI-generated from the video and may contain errors — for reference only.
Add adequate water to a pot and bring to a rolling boil, add 1 pack of somen noodles, quickly stir with chopsticks to separate the noodles, wait for the water to boil again, and cover with a lid.
local_fire_departmenthigh heatWatch out
Quickly separate the noodles with chopsticks right after putting them in, otherwise they will clump together and cook unevenly.
Turn off the heat immediately after covering with the lid, let sit and simmer for 5 minutes until the noodles absorb water, expand, and become soft.
local_fire_departmentheat offWatch out
You must cover and time it immediately after turning off the heat, otherwise the residual heat won't cook the noodles through and they will remain raw in the center.
Open the lid, use tongs to lift the cooked noodles, place them into a prepared bowl of ice water to thoroughly rinse and cool, removing surface mucus and keeping a chewy texture.
Watch out
Transfer the noodles to the ice water quickly and wash them thoroughly, otherwise the noodles will retain starch residue and feel slimy.
Mix tsuyu sauce and water in a 1:1 ratio into a bowl according to package instructions to make the dipping sauce.
Watch out
Adjust the 1:1 ratio of tsuyu and water based on personal taste preferences, otherwise the sauce may turn out too salty or too bland.
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