Name: Salsa Hampanese Somen Dipping Sauce
Cuisine: イタリアン
Ingredients: 1 large tomato (approx. 200g); 1 clove garlic; 10g extra virgin olive oil; 5g basil; 50g sesame shabu-shabu sauce; 1g salt (for sauce); 1 eggplant; Salt to taste (for salting eggplant, approx. 1% of eggplant weight); Grated parmesan cheese to taste; Extra basil to taste; Ibo no Ito somen noodles as much as you like

About "Salsa Hampanese Somen Dipping Sauce"

This recipe video features "Salsa Hampanese," an exquisite dipping sauce created by world-champion pasta chef Keita Yuge specifically for Ibo no Ito somen noodles. Based on the traditional Sicilian dish "Salsa Trapanese," this recipe swaps almonds for store-bought sesame shabu-shabu sauce to perfectly complement somen. By combining a chilled, lightly sautéed sauce of tomatoes, basil, and garlic with the sesame sauce, and topping it with salted and pan-fried eggplant, you get a deep, pasta-like flavor. The chef also shares professional techniques, including how to prep the eggplant and boil the somen to perfection.

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Tips for Making "Salsa Hampanese Somen Dipping Sauce"

Prep
- Salting the sliced eggplant (1% of its weight) before cooking prevents it from absorbing too much oil and removes bitterness.
Prep
- Firmly squeeze the salted eggplant by hand to completely remove excess moisture and bitterness before pan-frying.
Heat control
- Ensure the pan and oil are fully heated before adding the eggplant. If the temperature is too low, the eggplant will absorb too much oil.
Sauce
- Gently heat the olive oil and garlic over low heat to infuse the oil before adding the tomatoes. Cook the tomatoes lightly to retain their moisture.
Sauce
- After adding basil to the sauce, immediately transfer it to a bowl set over ice water to cool rapidly. Once cooled, mix in the sesame shabu-shabu sauce.
Boiling
- Have your ice water and timer fully ready before boiling. Even a one-second delay after cooking ruins the texture, so drain immediately, wash under running water, and shock in ice water.

Ingredients for "Salsa Hampanese Somen Dipping Sauce"

11 items

* Tap ingredient names to find on Amazon

1large tomato (approx. 200g)
1clove garlic
10gextra virgin olive oil
5gbasil
50gsesame shabu-shabu sauce
1gsalt (for sauce)
1eggplant
Saltto taste (for salting eggplant, approx. 1% of eggplant weight)
Gratedparmesan cheese to taste
Extrabasil to taste
Ibono Ito somen noodles as much as you like

How to Make "Salsa Hampanese Somen Dipping Sauce"

1
Cut off the stem of the eggplant and slice it into bite-sized rounds.
2
Place the sliced eggplant in a bowl, add salt (1% of the eggplant's weight), massage it in thoroughly, and let it sit to draw out bitterness and excess moisture.
3
Remove the stem from the large tomato (approx. 200g) and dice it into 1cm cubes.
4
Finely chop 5g of basil.
5
Mince 1 clove of garlic.
6
In a pot, combine 10g of extra virgin olive oil and the minced garlic. Heat over low heat to infuse the oil with the garlic aroma.
7
Add the diced tomato and 1g of salt, cooking lightly so as not to cook off too much moisture.
8
Add the chopped basil, mix quickly, then immediately transfer to a bowl set over ice water to cool rapidly.
9
Mix 50g of sesame shabu-shabu sauce into the chilled sauce to complete the "Salsa Hampanese."
10
Squeeze the salted eggplant firmly with your hands to completely remove excess moisture and bitterness.
11
Heat oil in a frying pan until hot, arrange the eggplant slices, and sear both sides over medium-high heat until nicely browned.
12
Transfer the cooked eggplant to a paper towel-lined tray to drain excess oil.
13
Prepare ice water and a timer beforehand, then add the Ibo no Ito somen to boiling water and cook according to package instructions.
14
Once cooked, immediately drain in a colander, wash thoroughly under running water to remove surface starch, and chill instantly in the ice water.
15
Serve the somen on a plate lined with ice, accompany it with the "Salsa Hampanese," and top with the pan-fried eggplant, extra basil, grated cheese, and olive oil to taste.

Detailed Commentary on "Salsa Hampanese Somen Dipping Sauce"

* Content organized by topics from the video.

Ibo no Ito Collab Vol. 5! Somen Upgrade

At the beginning of the video, the fifth annual collaboration with Ibo no Ito is announced. This time, we introduce an upgraded recipe that dramatically elevates summer-favorite somen noodles. A world-champion pasta chef proposes an exquisite dipping sauce based on a traditional Sicilian dish. The ingredients include the star Ibo no Ito somen, tomatoes, eggplant, garlic, basil, grated cheese, and store-bought sesame shabu-shabu sauce—a familiar yet surprising combination. The chef's high energy sets an exciting tone for how these ingredients will merge to open up a whole new world of somen.

Preventing Oily Eggplant: The Salting Secret

The first step of prep is handling the eggplant used for the topping. Cut off the stem of the eggplant and slice it into bite-sized rounds. Here, the chef emphasizes the importance of salting. Place the sliced eggplant in a bowl, add salt (about 1% of its weight), and massage it thoroughly. Eggplant acts like a sponge, soaking up oil and becoming greasy when pan-fried normally. However, salting beforehand draws out moisture, dramatically reducing oil absorption. This process also removes bitterness, making it a crucial professional technique that elevates the final flavor.

Prepping Summer Tomatoes and Aromatics

Next, move on to prepping the other base ingredients for the sauce. Remove the stem from the large tomato (approx. 200g) and dice it into 1cm cubes. Then, finely chop the basil, a refreshing herb perfect for hot summer days. The bright aroma of basil adds a wonderful accent to the sauce. Finally, mince the garlic. Just chopping garlic on the cutting board fills the kitchen with an appetizing aroma. With prep complete, this section showcases simple yet precise knife work designed to maximize the unique character of each ingredient.

Sicilian-Style Twist: Salsa Hampanese

Now, it's time to cook the special sauce. In a pot, combine extra virgin olive oil and minced garlic, heating gently over low heat to infuse the oil. Add the diced tomatoes and salt, cooking lightly to retain their moisture. Stir in the chopped basil, then immediately transfer the mixture to a bowl set over ice water to cool rapidly. Once chilled, mix in the store-bought sesame shabu-shabu sauce. This sauce is based on the traditional Sicilian "Salsa Trapanese" (tomato, basil, garlic, and almond paste), but swaps almonds for sesame sauce to pair perfectly with somen—hence the name "Salsa Hampanese" (meaning "insanely good sauce").

Pan-Frying Eggplant to Juicy Perfection

While the sauce is cooling, pan-fry the eggplant topping. Squeeze the salted eggplant firmly with your hands to completely remove excess moisture and bitterness. The eggplant will look wilted, which is key to achieving a great texture. Heat oil in a frying pan until hot before adding the eggplant. Adding it before the pan and oil are hot will cause it to absorb too much oil. Sear both sides over medium-high heat until beautifully browned and juicy, then transfer to a paper towel-lined tray to drain any excess oil.

No Compromises: Boiling Somen Noodles

When it comes to boiling somen, the chef shares his passionate commitment. The golden rule is to have your ice water and timer fully ready before you even drop the noodles. Somen is incredibly delicate; a single second of delay after cooking can ruin its texture and throat-feel. Once prepared, drop the Ibo no Ito somen into boiling water and cook precisely according to the package instructions. Immediately drain in a colander, wash vigorously under running water to remove surface starch, and shock them in ice water. This brings out the noodles' signature springy texture and beautiful sheen.

Tasting the Ultimate Somen Experience

With the somen beautifully plated over ice, it's time to eat. First, a bite with classic tsuyu and condiments brings a smile with Ibo no Ito's outstanding texture. Next, dip the noodles into the star "Salsa Hampanese." The fresh acidity of tomato, the brightness of basil, and the rich depth of sesame sauce harmonize perfectly, prompting an enthusiastic "Delicious!" from the chef. Adding the pan-fried eggplant, extra basil, grated cheese, and olive oil transforms the dish into a deep, pasta-like flavor profile. Alternating between classic and upgraded styles lets you fully enjoy the infinite possibilities of somen.

About 弓削啓太（YUGETUBE）

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