Ingredients
Main Ingredients (2-3 servings)
Seasonings
Steps
- Add water to a pot and bring to a boil.
- Boil the somen noodles (to your liking) in the boiling water for about 30 seconds less than the package instructions, to keep them slightly firm. Drain well. [This is the key!] Since the somen noodles will be warmed in the soup at the end, boil them slightly firm and reduce the cooking time.
- Rinse the boiled somen noodles in cold water, rub them, and thoroughly drain any excess water. [This is the key!] Rinsing and rubbing in cold water prevents the somen noodles from sticking together.
- Cut off the core of the napa cabbage. Cut the core into 2-3cm wide pieces and the leaves into 3cm wide pieces.
- Cut the thinly sliced pork belly into bite-sized pieces.
- Add sesame oil to a pot and heat over medium heat for about 30 seconds.
- Add the thinly sliced pork belly, break it apart with chopsticks while stir-frying, and season with salt and pepper (to taste).
- Once the pork is about halfway cooked, add the napa cabbage cores and stir-fry. [This is the key!] Stir-frying the napa cabbage cores first, as they take longer to cook, ensures even cooking throughout.
- When the napa cabbage cores become translucent, add the napa cabbage leaves, sprinkle with salt and pepper (a pinch), and stir-fry. [This is the key!] Stir-frying the napa cabbage leaves until wilted concentrates their moisture, flavor, and sweetness.
- Once the leaves are wilted, add water 600ml, Mirin (Sweet Rice Wine) 1/2 tbsp, Cooking Sake (Rice Wine) 1 tbsp, soy sauce 1 tsp, chicken stock granules 1 tbsp, grated ginger 1/2 tsp, and grated garlic 1/2 tsp. Mix well and bring to a boil. [This is the key!] The soup quantity is a guideline for 2-3 servings. If there are many ingredients, adjust the seasoning according to the amount of water.
- Once boiling, add the portion of somen noodles you'll be eating into the pot and warm them for about 20 seconds. [This is the key!] Since somen noodles are cold, warm them lightly in the hot soup before serving.
- Serve in bowls, sprinkle with toasted sesame seeds (to taste) and scallions (to taste), and it's done.
🌾 Recommended Rice for This Dish
※HowToCook.JPが料理の特徴に合わせて選定しています。動画内でシェフが推薦したものではありません。
* Contains affiliate links
*This article contains Amazon affiliate links. We may earn a commission on qualifying purchases.
🍷 編集部おすすめペアリング
※HowToCook.JP編集部による提案です。動画内でシェフが推薦したものではありません。
シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
4–7℃ Amazonで探す →クリアな黄金色と上品な苦みが特徴のプレミアムピルスナー。食事を選ばない汎用性の高さが魅力。和食全般・刺身・寿司に
4–7℃ Amazonで探す →緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
