This revolutionary method of boiling somen for 45 seconds and then immersing it in ice water for 1 minute achieves an unparalleled texture that defies conventional somen wisdom. Paired with a special plum-flavored dipping sauce, you'll experience an unforgettable sensation. Give Ryuji's groundbreaking somen preparation a try!
Ingredients
Main Ingredients (2 servings)
- Ibonoito Somen Noodles 100g
- Umeboshi (Japanese pickled plum) 1 pc
Seasonings
- [A] Soy Sauce 2 tbsp
- [A] Salt 1 tsp
- [A] Mirin (Sweet Rice Wine) 4 tbsp
- [A] Sake 4 tbsp
- [A] Bonito Powder 4g
- [A] Haimi (MSG) 8 shakes
- [A] Water 250cc
Steps
- Put soy sauce 2 tbsp, salt 1 tsp, Mirin (Sweet Rice Wine) 4 tbsp, sake 4 tbsp, bonito powder 4g, Haimi (MSG) 8 shakes, and 1 umeboshi (Japanese pickled plum) into a pot.
- Lightly crush the umeboshi while heating the pot and simmering the mixture.
- Bring it to a boil once and heat until the alcohol evaporates.
- Turn off the heat, add 250cc water, mix well, and let it cool slightly.
- Place the prepared dipping sauce in the freezer or refrigerator to chill thoroughly.
- Fill a pot with plenty of water and bring it to a boil.
- Add Ibonoito Somen Noodles 100g to the boiling water and boil for 45 seconds.
- Immediately drain the boiled somen into a colander, rinse thoroughly with cold water to remove any sliminess.
- Immerse the rinsed somen in plenty of ice water for 1 minute to chill. 【This is the trick!】 By boiling for 45 seconds and then immersing in ice water for 1 minute, the somen absorbs moisture, resulting in a firm, crisp texture.
- Drain the chilled somen in a colander, gently squeeze out excess water, and arrange on a plate.
- Mix the thoroughly chilled somen dipping sauce well and pour it over the somen.
- Drizzle with olive oil, if desired.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。