The ultimate dashi made from the leftover broth, bones, and meat of boiled saury, along with kombu. This salted nyumen recipe, rich in sea aroma, is perfect as a finishing dish. Combined with somen noodles boiled for just 20 seconds, it offers a simple yet profound flavor.
Ingredients
Main Ingredients (1 serving)
- Saury 4 fish
- Somen noodles 100g
- Kombu (kelp) 1 sheet
- Chopped green onions to taste
- Lemon slices to taste
Seasonings
- [A] Salt 1 tsp
- [A] Sugar 1 tsp
- Salt with 1% salinity
- Salt to taste
- Oil to taste
Steps
- Sprinkle 4 raw saury with 1 tsp salt and 1 tsp sugar for pre-treatment.
- Add 1 liter of water to a pot, add salt with 1% salinity, and bring to a boil.
- Add 2 saury to the boiling water and boil. Once cooked, flake the meat from the bones and separate. Reserve the boiling liquid.
- Heat oil to taste in a frying pan and grill the remaining 2 saury, seasoned with salt to taste.
- Put the bones and meat of the boiled saury, along with the reserved boiling liquid, into a pot, add 1 sheet of kombu (kelp), and simmer to make dashi.
- Boil water in a separate pot, add 100g somen noodles, and boil for about 20 seconds. Once the noodles separate, drain the water. 【Tip!】 20 seconds is enough for the noodles. Boiling them so they separate allows them to entangle perfectly with the excellent dashi.
- Serve the boiled somen noodles in the warmed saury dashi soup, garnished with chopped green onions to taste and lemon slices.
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