Nagashi Somen

Instructions

1. Prepare the dipping sauce
   Mix the mentsuyu with cold water at a ratio of 1:2 (adjust according to package instructions). Pour into individual small bowls for each diner and refrigerate until serving time.
2. Cook the somen noodles
   Bring a large pot of water to a boil. Add the somen noodles and cook for 2 minutes or according to package instructions. Do not overcook as the noodles should remain firm.
3. Rinse and chill the noodles
   Drain the noodles immediately and rinse thoroughly under cold running water to remove excess starch. Transfer to a bowl with ice water to chill completely.
4. Prepare the toppings
   Arrange all the toppings (green onions, grated ginger, daikon, nori strips, cucumber, shiso leaves, and sesame seeds) on small plates or in a divided condiment tray. Each diner can add these to their dipping sauce according to preference.
5. Set up the nagashi somen apparatus
   If using a traditional bamboo slide, set it up on a slight incline. Alternatively, use a plastic pipe cut in half lengthwise. Fill with cold running water and add ice cubes to keep the water chilled.
6. Serve the noodles
   Release small portions of the chilled noodles into the flowing water. Diners catch the noodles with chopsticks as they flow past, then dip them into the sauce with their chosen toppings before eating.