Experience 'Water Somen,' where extremely chilled somen noodles are coated in a superb dashi broth made from dried sardines (niboshi) and bonito flakes (katsuobushi). Despite its simple seasoning, the rich egg yolk and the flavor change with chili oil ensure you won't get bored until the last bite. This is a new way to enjoy somen in summer.
Ingredients
Main Ingredients (1 serving)
- Somen noodles 100g
- Egg 1
Seasonings
- [A] Water 200cc
- [A] Dried sardines (niboshi) 15g
- [A] Bonito flakes (katsuobushi) 3g
- [A] MSG(Ajinomoto) (MSG) 3 shakes
- [A] Salt 3g
Steps
- Remove the heads and guts from 15g dried sardines (niboshi).
- Add 200cc water, the prepared 15g dried sardines (niboshi), 3g bonito flakes (katsuobushi), and 3 shakes MSG(Ajinomoto) (MSG) to a pot.
- Bring the pot to a boil, then cover and simmer over low heat for 10 minutes to extract the dashi.
- Strain the extracted dashi and dissolve 3g salt into it while it's still warm. [Chef's Tip!] The taste changes when consumed cold, so adjust the saltiness to your liking.
- Thoroughly chill the dashi in the refrigerator or freezer.
- Boil 100g somen noodles in boiling water for 1 minute and 10 seconds.
- Transfer the cooked somen noodles to a colander, rinse under running water, then thoroughly chill them in ice water. [Chef's Tip!] Thoroughly chilling the somen in ice water enhances their chewiness.
- Squeeze the chilled somen noodles tightly to remove excess water. [Chef's Tip!] Draining the water prevents the dashi from becoming diluted and maximizes its flavor.
- Pour the extremely chilled dashi into a bowl, then add the drained somen noodles.
- Separate the yolk from 1 egg and gently place it on top of the somen noodles.
- Optionally, top with chili oil, shredded nori, green onions, boiled chicken, etc., to enjoy a change in flavor.
🚨 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。