One of our summer tradition is simple somen noodles, served in our tagine-style donabe, "Fukkura-san". Because the porous clay of Iga has the amazing insulation ability, this donabe works like a mini fridge. The insulation ability enhances if you fill water in the lid and drain before using it. Then, put ice cubes inside.
![photo file_zpsc8a76978.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpsc8a76978.jpg)
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Instead of somen noodles (extra-thin wheat noodles), we did udon this time. I got a very nice handmade dry udon from Tokushima, Japan. Once the noodles are boiled, drained, and rinsed in cold water, they were put on a bed of ice cubes in Fukkura-san. We set up our lunch at the patio table. I also made wakame seaweed tamago-yaki (rolled omelet) as a side dish for the noodles.
![photo file_zps1e991c82.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps1e991c82.jpg)
![photo file_zpsf740d3cd.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpsf740d3cd.jpg)
Noodles were kept refreshingly cold in Fukkura-san. Condiments were...cooked cold shirasu (baby fish), scallion, shiso leaves with ginger, grated daikon, shredded nori (roasted seaweed), ground roasted sesame seeds, and shichmi peppers.
![photo file_zps05672286.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps05672286.jpg)
![photo file_zpsdd28101f.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpsdd28101f.jpg)
My happy cold donabe moment.
Here's the recipe for my quick cold dipping sauce for noodles.
Dipping sauce for cold noodles
Ingredients: (makes about 1 1/4 cups or 300 ml)
1C (240 ml) dashi stock
1 tablespoon mirin
1 1/2 tablespoons raw brown sugar
2 tablespoons dark color soy sauce
2 1/2 tablespoons light color soy sauce ("usukuchi shoyu")
Procedure:
Combine all the ingredients in a sauce pan and set over medium heat. As soon as it starts boiling, turn off the heat. Chill.
Happy donabe life.