Ingredients
Main Ingredients (1 serving)
Seasonings
Steps
- Core the stem from 1 tomato, wrap it in plastic wrap, place in a zip-top bag, and freeze for half a day to one day.
- Take the frozen tomato out, peel it under running water. [The Trick Here!] Coring before freezing allows for easy peeling under running water.
- Place the peeled tomato in a microwave-safe zip-top bag, and microwave at 600W for 2 minutes. Leave the bag slightly open and place it on a heat-resistant plate. [The Trick Here!] Overheating will warm the broth, so adjust the heating time to achieve a semi-thawed state that can be crushed by hand.
- After heating, discard any liquid that has come out, and crush the tomato by hand through the bag.
- Trim the dry ends off 1 Myoga Ginger, cut it in half, and then slice it diagonally.
- Soak the sliced Myoga Ginger in water for about 5 minutes to remove astringency.
- Sprinkle salt on 2 Okra and rub them with a cutting board (itadazuri), then rinse with water.
- Wrap the rinsed Okra in plastic wrap and microwave at 600W for 1 minute.
- Immediately cool the microwaved okra in cold water, trim off the ends, and slice into rounds.
- Remove the pits from 2 Pickled Plums and finely mince them with a knife to create a paste.
- Thoroughly pat dry the Myoga Ginger that has been soaking in water.
- In a bowl, combine the crushed tomato and the minced pickled plum, and mix well until there are no lumps.
- Add 1 pack Mozuku Seaweed, the sliced okra, the drained myoga ginger, 1/2 tsp grated ginger, and 2g bonito flakes to the bowl and mix further.
- Add 100ml Mentsuyu (Noodle Soup Base) (2x concentrated) and 250ml water, and finally add 1 tsp sesame oil. Mix everything well.
- Cover the prepared broth with plastic wrap and chill in the refrigerator for about 30 minutes.
- Fill a pot with plenty of water, bring to a boil, and cook 100g Somen Noodles according to the package instructions.
- Drain the cooked somen noodles after turning off the heat, and immediately rinse them thoroughly in cold running water, rubbing them with your hands. [The Trick Here!] Rubbing the somen noodles in cold water will give them a chewier texture and prevent them from sticking together.
- Add the drained somen noodles to the chilled broth and mix well.
- Serve in bowls and enjoy!
🌾 Recommended Rice for This Dish
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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
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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。
