Recipe
Made by a World Champion Pasta Chef! Ibo no Ito Collaboration Vol. 4: Exquisite 'Salsa Ibo-no' Dipping Sauce
Ingredients
- Ibono Ito (somen noodles), as much as you like
- 1large tomato (200g)
- 120gsilken tofu
- 60gtsuyu (3x concentrated noodle soup base)
- 20gground toasted sesame seeds
- 20gfresh basil
- 20gextra virgin olive oil
- 2gsalt
- Apinch of black pepper
- Apinch of garlic
- Gratedparmesan cheese, to taste
About "Salsa Ibo-no (Italian-Style Dipping Sauce for Ibo no Ito Somen)"
A recipe for 'Salsa Ibo-no,' a special dipping sauce created by World Pasta Champion Keita Yuge specifically for Ibo no Ito somen noodles. By simply blending large tomatoes, silken tofu, basil, ground sesame seeds, tsuyu (noodle soup base), and olive oil, you get a rich, creamy, and refreshing Italian-style sauce. The natural thickness of the tofu and tomatoes clings perfectly to the somen, while a finishing touch of fresh grated garlic and black pepper adds an appetizing punch. Enjoy this perfect summer dish by dipping chilled, firm Ibo no Ito somen into the sauce, topped with grated parmesan cheese and an extra drizzle of olive oil.
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Tips for Making "Salsa Ibo-no (Italian-Style Dipping Sauce for Ibo no Ito Somen)"
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Prep
- To blanch the tomato efficiently, use the same boiling water prepared for the somen. Make a light cut on the tomato, submerge it in boiling water for 10 seconds, then plunge it into ice water to peel easily. You can also leave the skin on if you prefer.
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Equipment
- A blender or hand blender is ideal. If you don't have either, finely chop the tomato and basil with a knife, whisk the tofu thoroughly, and then mix all the ingredients together.
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Seasoning
- Aim for salt equivalent to about 1% of the tomato's weight (about 2g for a 200g tomato). This helps season the tomato itself.
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Seasoning
- Grate a small amount of fresh garlic at the end to add an appetizing punch. Be sure to grind in plenty of black pepper as well.
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Noodle Prep
- Strictly follow the boiling time on the package. Once boiled, drain immediately and gently rub the noodles under running water to remove surface starch and oil. Chill in ice water and drain thoroughly for a firm, smooth texture.
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How to Eat
- Serve the sauce in small bowls, top with grated parmesan, black pepper, and extra olive oil to taste, then dip the chilled somen. The water on the noodles blends with the rich sauce for a light, refreshing bite.
Ingredients for "Salsa Ibo-no (Italian-Style Dipping Sauce for Ibo no Ito Somen)"
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How to Make "Salsa Ibo-no (Italian-Style Dipping Sauce for Ibo no Ito Somen)"
- 1
Make a light incision at the stem of the large tomato, submerge it in boiling water for about 10 seconds, then immediately transfer to ice water and peel off the skin (blanching).
- 2
Add the basil, whole peeled tomato, silken tofu, and ground sesame seeds to a blender.
- 3
Add the salt (2g), extra virgin olive oil (20g), and 3x concentrated tsuyu (60g) to the blender.
- 4
Turn on the blender and blend until the mixture is completely smooth.
- 5
Transfer the sauce to a bowl, grate in some fresh garlic to taste, add a generous amount of freshly ground black pepper, and mix well.
- 6
Boil the Ibo no Ito somen noodles according to the package instructions and cooking time.
- 7
Once boiled, drain immediately and gently rub the noodles under cold running water to wash away any surface starch and oil.
- 8
Transfer the noodles to ice water to chill and firm them up, then drain thoroughly.
- 9
Serve the chilled somen floating in ice water, and serve the dipping sauce in small individual bowls topped with grated parmesan, black pepper, and an extra drizzle of olive oil to taste.
- 10
Dip the somen noodles into the sauce and enjoy.
Detailed Commentary on "Salsa Ibo-no (Italian-Style Dipping Sauce for Ibo no Ito Somen)"
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Ibo no Ito Collab Vol. 4: Sauce Ingredients
That season has come around again this year! When it comes to somen, it has to be 'Ibo no Ito.' For our fourth collaboration, we are introducing an exquisite dipping sauce. The ingredients are simple: Ibo no Ito somen noodles, 3x concentrated tsuyu, ground sesame seeds, silken tofu, a large tomato, fresh basil, extra virgin olive oil, salt, and black pepper. Since this recipe focuses on the dipping sauce, prepare as many noodles as you like. Silken tofu is highly recommended for a smooth finish. By combining these familiar ingredients, your everyday somen will transform into an incredibly stylish and delicious Italian-style dish. We'll explain how to make this energizing, summer-perfect sauce in detail, so please enjoy the video to the end!
Easy Tomato Prep: Utilizing the Boiling Water
Let's start with the prep. It's incredibly simple, as we only need to peel the large tomato. On hot summer days, you want to make somen quickly and easily. If a recipe is too tedious, you won't want to make it, but this one requires minimal effort. Since you'll be boiling water for the somen anyway, we'll use that same boiling water to blanch the tomato. Make a light mark on the tomato with a chopstick, submerge it in the boiling water for about 10 seconds, and then immediately transfer it to ice water. This makes the skin peel off beautifully. If you find even blanching to be too much trouble, you can absolutely use the tomato with the skin on. Feel free to make it in whatever way is easiest for you.
Blend to Perfection: Rich & Creamy Sauce
Once the prep is done, we move on to the main cooking. We'll be using a blender today, but a hand blender works just as well. If you don't have either, don't worry! You can finely chop the tomato and basil with a knife, whisk the silken tofu thoroughly, and then mix everything together. First, place the basil, whole peeled tomato, silken tofu, and ground sesame seeds into the blender. Add salt equivalent to about 1% of the tomato's weight (about 1/3 tsp or 2g) to season the tomato. Finally, add the extra virgin olive oil and 3x concentrated tsuyu, then blend until completely smooth. This gives you a gorgeous green, exquisite dipping sauce.
Add a Punch: Garlic & Black Pepper
Transfer the blended sauce to a bowl. The tofu and tomato give this sauce a perfect thickness, which helps it cling beautifully to the somen noodles. The refreshing aroma of basil and tomato wafts up, making it incredibly appetizing. Tasting it, the umami of the tsuyu base combines with the creamy, gentle flavors of tofu and sesame, creating a deeply satisfying taste. It's delicious as is, but to stimulate your appetite on hot summer days, we'll grate in a little fresh garlic. Then, grind in plenty of black pepper and mix well. This creates a punchy, special sauce that not only keeps you cool but also energizes you with every bite.
Perfect Somen: Boiling & Chilling Ibo no Ito
Now that the sauce is ready, let's boil the somen. We are using Ibo no Ito today. The back of the package has detailed instructions on how to boil them perfectly, so reading and following them closely is the best way to get great results. Once boiled for the specified time, drain immediately and rinse under cold running water. The key is to gently rub the noodles to wash away any surface starch and oil. After that, transfer them to ice water to chill and firm them up, then drain thoroughly. This extra step dramatically improves the noodles' springiness and smooth texture.
Tasting the New 'Salsa Ibo-no'
Serve the glossy, freshly boiled somen floating in ice water. First, try it the classic way with standard tsuyu and garnishes like scallions or myoga ginger to appreciate the pure flavor of Ibo no Ito. Once you've enjoyed that familiar taste, it's time for our special dipping sauce. Portion the sauce into small bowls and top with grated parmesan, black pepper, and an extra drizzle of olive oil to taste. We named this sauce 'Salsa Ibo-no' because it was developed specifically for Ibo no Ito. When you lift the somen from the ice water, the noodles carry a thin layer of cold water. This water blends with the rich sauce, creating a perfect balance of freshness and richness in your mouth. While these flavors might feel heavy on pasta, the water-carrying somen makes it incredibly light and refreshing. Beat the summer heat with this recipe!
About 弓削啓太（YUGETUBE）
弓削啓太（YUGETUBE）
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