Somen Salad Recipe

Bring a large pot of water to a rolling boil. Add the somen and stir gently to separate strands. Cook according to package instructions (usually 2–3 minutes) until tender but still slightly firm.

Prepare an ice bath by mixing cold water and ice cubes in a large bowl. When noodles are done, quickly drain them in a colander and transfer immediately into the ice bath to stop cooking and firm the texture (shock for 1–2 minutes).

Drain the noodles thoroughly, then transfer to a bowl. Toss gently with a small splash of sesame oil (about 1/2 tsp) to prevent sticking and to add flavor.

Prepare the vegetables: thinly slice cucumber into matchsticks and julienne the carrot. Reserve scallions and toasted sesame seeds for finishing. If using nori, cut sheets into thin strips.

Make tamago mixture

In a bowl, whisk the 4 eggs with mirin, light soy sauce, sugar, and 1 tablespoon water until smooth and lightly frothy. Strain the mixture through a fine sieve into another bowl to remove chalaza and get a silky texture (optional but recommended).

Cook tamago

Heat a nonstick or tamagoyaki pan over medium-low heat and brush with a thin film of neutral oil. Pour a thin layer of egg mixture to just cover the pan. When the egg is mostly set but still slightly moist on top, roll it away from you to the opposite side of the pan using chopsticks or a spatula.

Brush the exposed pan with oil again, pour another thin layer of egg beneath the rolled omelet so it connects, let set, then roll the combined layers toward you. Repeat until all egg mixture is used, forming a multi-layered log. Remove from pan and let rest 1–2 minutes, then slice into 1/4-inch (about 0.6 cm) strips.

In a small bowl, combine white sesame paste, rice vinegar, soy sauce, mirin, sesame oil, honey (or sugar), and grated ginger (if using). Whisk to combine.

Add warm water 1 tablespoon at a time and whisk until the dressing reaches a pourable but still creamy consistency (about 2 tablespoons total). Taste and adjust: add a pinch of salt or another 1/2 tsp honey for sweetness, or 1/2 tsp soy for saltiness as desired.

In a large bowl, place the cooled somen noodles. Add sliced cucumber, julienned carrot and about half the sliced tamago. Pour 3–4 tablespoons of goma dressing over the noodles (adjust to taste) and toss gently to combine. If needed, add a little more warm water or dressing to coat evenly.

Divide the dressed noodles among 2–3 serving bowls (recipe makes 2 generous or 3 smaller servings). Top each portion with remaining tamago strips, chopped scallions, toasted sesame seeds and nori strips if using.

Serve immediately chilled or at cool room temperature. Provide extra dressing on the side for those who want more. Store leftovers (no dressing added) covered in the refrigerator for up to 1 day; dress just before serving.