Viral Green Goddess Dressing – But Better 👑 #shorts

By Natasha's Kitchen · 10 min

Ingredients

Instructions

1. Mix ¼ cup mentsuyu with ½–1 cup iced water in a measuring cup, adding several ice cubes as part of the water. If your mentsuyu is labeled straight (not concentrated), skip the dilution.
2. Slice the green onion thinly, grate the ginger, and put each in its own small bowl. Thinly slice the shiso and myoga if using, and grate the daikon if using, squeezing out some liquid. Place the sesame seeds in a small bowl if using.
3. Trim the stems from 8–10 shiitake and thinly slice the caps. In a saucepan, combine the slices with 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp sugar and 1 tbsp water (or dashi). Simmer uncovered until almost no liquid remains, then let cool.
4. Bring a large pot of water to a boil without salt. Remove all wrappers from the 4 bundles of dried somen so they can go in together.
5. When the water boils, add all the somen at once and separate the strands by spreading them around the pot. Cook 1 to 1½ minutes or per package instructions, stirring occasionally with chopsticks. Add a little cold water if it threatens to boil over. Drain when done, slightly undercooked for a springy texture.
6. Rinse the somen under cold running water. Once cool enough to handle, rub and knead them with your hands to remove excess oil, then transfer to a large bowl of iced water with several ice cubes.
7. To serve, keep the noodles chilled in the iced water or arrange bunches on plates, with the dipping sauce in small bowls and the garnishes alongside.
8. To store, refrigerate leftovers in an airtight container for up to 2 days. Rinse under cold water to loosen stuck noodles before serving.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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