"Somen"

Editor: Mariko

Let's get over this hot summer, having smooth touch of "Somen".
Prepare the cooked ingredients and dipping sauce to cool down before boiling the noodle. To have more tasty Somen, please cool the dish in a refrigerator before eating so that you can feel a pleasant cool.

Japanese

Ingredients (for 2 servings)

200g Somen (4 bundles of Somen)

[Dipping sauce]
1+1/5 cups Water, 3 tbsp Mirin, 3 tbsp Soy Sauce, 5g Kezuribushi(=dried skipjack)

50g White meat of Chicken, 4 pierces of Shrimps,
8 pieces of String Beans
1 Egg, Salt as needed, 1 tea spoon Sake,
Salad oil as needed

Sauce (A): 1 tbsp Sake, a pinch of salt
Sauce (B): 2 tbsp Sake, 1/5 tea spoon Salt, Soy Sauce as needed.

[Seasoning] 1/4 Negi (=Leek)

1 cup = 200cc / 1tbsp = 15cc / 1 teaspoon = 5cc

RECIPE

Dipping Sauce

1. Put water, mirin, soy sauce and kezuribushi in a pot on
a medium heat.
2. After boiling, turn it down to a low heat and boil for 3-4 minutes.
3. Remove the pot from the heat, strain and cool it down.
* It's possible to keep this sauce in a refrigerator for 1 week.

Preparing

[Chicken]

1. Put sauce (A) in a pot and add Chicken. Boil chicken on a low heat for 3-4 minutes.
2. Cool it down and split thinly.

[Shrimp]
1. Remove vein from body.
2. Put shrimp in boiled sauce (B) and cook it on a medium heat for 3 minutes.
3. Cool it down and remove the shell, but not the tail.

[String Beans]
1. Put salt in hot water.
2. Add string beans in it and boil lightly.
3. Cut thinly in slantwise.

[Egg]

1. Mix egg, salt and sake in a bowl and beat lightly not
so as to make bubble.
2. Spread salad oil on a skillet, pour egg liquid so as to
make thinly sheet like a crepe and cook both side.
3. Make some egg sheets and cool them down.
4. Cut thinly these sheets.

[Negi (=Leek)]
Chop leek, soak them in water for a moment and drain.

Boil Somen

1. Put Somen in full of boiled water and stir to avoid adhering noodle.
2. After boiling, add 1/2 cup of water.
3. Boil it for 2 minutes.
4. Remove somen from the pot, sieve and cool down with running water quickly.
5. To take off sliminess of Somen and wash crumpling with flowing water.
6. Drain somen, bundle up to eat at a mouthful and serve on a dish.

Mariko's Advice
Instead of Somen, other noodle named "Hiyamugi" is also available.
Regarding the boiling time of Hiyamugi, it's for 5-8 minutes.
In case of Hiyamugi, you can enjoy the taste with only Negi.

Dipping sauce called "Mentsuyu" is sold at a grocery store. But please note that some Mentsuyu are to use to water down.

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