【基本】そうめんの茹で方（くっつかない・固まらぬ）絶品めんつゆの作り方

[40 years of noodle history] How to boil somen, which is a secret. We have handed down two points that make somen really delicious. With this, somen will not stick, will not harden, and will not be fooled! Introducing how to make exquisite mentsuyu.
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▼ Material
Somen (Island Light): 2
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Niboshi: 20g
Dashi kelp: 10 cm
Water: 2 cups
Dark soy sauce: 2 cups
Mirin: 2 cups
Bamboo shoots: If you like
Sesame: A little
Kezuribushi: If you like
▼ Points of boiling
Boil in plenty of boiling water
Add noodles and when the water boils again, cover and turn off the heat.
There is no hot water
Firm with ice water
Take the slime firmly and gently
▼ Points of Dashi (Mentsuyu)
Please dilute the dashi stock with water if you like.
Niboshi and dashi kelp are soaked in water for 1 hour
Dashi does not boil
Bamboo shoot broth is perfect for mentsuyu
Just before boiling, turn off the heat, remove the rough heat and cool in the refrigerator.
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#Somen
#How to boil somen
#How to make mentsuyu
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