Steps

1. Place 100g seafood mix in a bowl.
   🕒 01:12
2. Mix 200cc water and 1 tsp salt to make saltwater.
   🕒 01:44
3. Immerse the seafood mix in the saltwater and defrost for a few minutes. Pro Tip! Defrosting in saltwater with the same 3% salinity as seawater results in plump seafood and adds seasoning.
   🕒 02:31
4. Halve the squid from the semi-defrosted seafood mix and devein the shrimp.
   🕒 03:51
5. Cut the seafood mix into small pieces so it can easily intertwine with the somen noodles.
   🕒 04:32
6. In a separate bowl, add 4 tsp Kore! Uma!! Tsuyu and 1 tbsp water.
   🕒 02:43
7. Next, add black pepper to taste and 1 pinch salt, then mix.
   🕒 03:07
8. Add 1 tsp lemon juice and 1 tbsp olive oil, mix to make the sauce.
   🕒 03:16
9. Chill the serving bowl for somen noodles in the refrigerator.
   🕒 03:42
10. Prepare ice water to chill the somen noodles.
    🕒 05:35
11. Bring a pot of water to a boil and add the pre-prepped seafood mix.
    🕒 05:54
12. Once the water temperature drops, add 100g somen noodles and boil for less than the instructed time (approx. 1 minute). Pro Tip! Boiling with the seafood mix transfers seafood broth to the somen, enhancing its umami.
    🕒 06:00
13. Drain the boiled somen noodles and seafood mix in a colander and rinse under running water to cool.
    🕒 06:32
14. Thoroughly chill the somen noodles in the prepared ice water until ice-cold. Pro Tip! Chill until your hands feel so cold you "can't take it anymore" for significantly more delicious somen.
    🕒 06:39
15. Thoroughly squeeze out and drain the water from the chilled somen noodles.
    🕒 07:02
16. Add the somen noodles to the chilled sauce and mix well.
    🕒 07:07
17. Plate on the chilled serving bowl and sprinkle with dried parsley to taste.
    🕒 07:33
18. Finish by drizzling with black pepper to taste and olive oil to taste.
    🕒 07:48