Introducing a perfect summer noodle recipe for hot days: Nasu Somen. Chef Koutaro demonstrates how to make this dish where the umami of eggplant and deep-fried tofu seeps into the somen noodles, making it enjoyable both cold and hot. With plenty of toppings, it's a refreshing meal even when you have no appetite. This is a summer classic that the whole family will love.
Ingredients
Main Ingredients (2 servings)
- Myoga ginger: 1 piece
- Shiso leaves: 4-5 leaves
- Deep-fried tofu pouch (Aburaage): 1 piece
- Eggplant: 2
- Somen noodles: 2 bundles
- Grated ginger: 1 clove
- Sesame oil: 1 tbsp
- Vegetable oil: 1 tbsp
Seasonings
- Water: 200ml
- Mentsuyu (Noodle Soup Base) (double strength): 80-100ml
- Sugar: 2 tsp
Steps
- Finely chop the myoga ginger.
- Roll up the shiso leaves and slice them thinly.
- Cut the deep-fried tofu pouch in half, then diagonally into large pieces.
- Trim the ends of the eggplant like sharpening a pencil.
- Cut the eggplant into four lengthwise pieces. Make about three diagonal slits on the skin side to help the flavor seep in. (Key Tip!) The slits should be slightly deep.
- Heat 1 tbsp of vegetable oil and 1 tbsp of sesame oil in a frying pan. Add the eggplant and coat it with oil. (Key Tip!) Grilling the skin side down will give it a beautiful color. Don't use too much oil as the eggplant will release moisture.
- Once the skin side is beautifully grilled, cook the flesh side until golden brown, then grill both sides until golden.
- Add 200ml of water, 80-100ml of mentsuyu (double strength), and 2 tsp of sugar to the grilled eggplant. (Key Tip!) Make the seasoning strong as the somen noodles will also absorb the liquid.
- Simmer everything to allow the umami of the mentsuyu to infuse into the eggplant.
- Once simmering, add the deep-fried tofu pouch, reduce heat, and simmer until the flavors are absorbed. (Key Tip!) The umami from the deep-fried tofu will also add to the broth.
- In a separate pot, briefly boil 2 bundles of somen noodles for about 1 minute. (Key Tip!) Cook them slightly underdone to allow them to absorb the broth.
- Rinse the boiled somen noodles under running water, rub to remove sliminess, and thoroughly drain.
- Add the drained somen noodles to the pot with the simmered eggplant and deep-fried tofu pouch, and let the noodles absorb the broth's flavor. (Key Tip!) Ensure the somen noodles are thoroughly infused with flavor.
- Once the somen noodles have absorbed enough broth, plate them. Top with myoga ginger, shiso leaves, and grated ginger to complete the dish. (Key Tip!) This dish is delicious served cold after chilling, or enjoyed warm.
🚨 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。