cold kishimen

• metric
• u.s.

ingredients:

• 530 g cooked kishimen

condiments:

• 5 cm. long green onion or leek (white part)
• suitable amount dried laver (nori), ground sesame seeds, grated ginger or shichimi (seven-spice seasoning) (all four are optional)

Dipping sauce:

• 150 ml bonito soup stock
• 2 tablespoons soy sauce
• 1 tablespoon sugar

step 1:

First, prepare the dipping sauce. Boil the 150 ml bonito soup stock. Add the soy sauce, sugar and bonito flakes. Bring to a boil. Reduce the heat and simmer for a couple of minutes.

step 2:

Thinly slice the long green onion (or leek).

step 3:

If you want to use dried laver (nori), cut it into slivers with scissors.

step 4:

Divide the kishimen among 2 serving bowls or plates. (The Japanese use zaru, a flat dish made of bamboo.)

step 5:

Serve the dipping sauce separately in individual small bowls. The green onions (or leeks) and the other three optional ingredients (sesame seeds, grated ginger, shichimi) are mixed into the dipping sauce to the individual diner's taste.