Summertime Is Curry Time! Cold Curry Flavored Noodle Dipping Sauce

Summertime Is Curry Time! Cold Curry Flavored Noodle Dipping Sauce

You don't want to eat hot food on a sweltering summer day, right? Try this sauce well chilled with cold somen noodles. You can use it for noodle bowls, or poured over rice too.

Ingredients: 5 to 6 generous servings

Aburaage (a square piece)
Dashi stock
800-900 ml
Mentsuyu (2x concentrate)
4 to 4 1/2 tablespoons
1/2 to 2/3 teaspoon
Curry powder
1 to 2 tablespoons
Toppings: Chopped green onion, tempura batter crumbs, seasonal vegetables etc.
as much as you like
Noodles of your choice - somen, hiyamugi, udon, soba, etc.


1. Slice the onion thinly. Finely julienne the carrot and aburaage (pour boiling water over the aburaage to remove excess oil).
2. Add these to dashi stock and simmer. (I use dashi stock so that you can really taste the dashi after the curry is added, but you can use water instead if you like.)
3. Add the seasoning ingredients and simmer until the vegetables are cooked. Cool down to room temperature and then chill in the refrigerator until ice cold. Use as a dipping sauce with your favorite noodles.
4. I increased the dashi stock to 1000 ml here and used it as the pour-over sauce for bukkake udon...I should have added a poached egg maybe.
5. I used 1000 ml of dashi stock, and poured the sauce over cold rice, ochazuke style.

Story Behind this Recipe

It's so hot...curry whets your appetite, but I don't want hot I made this cold sauce.