Steps

1. Mash umehosi (pickled plum) to taste into a paste.
   🕒 03:03
2. Finely chop scallions to taste.
   🕒 03:39
3. Boil plenty of water for cooking somen noodles.
   🕒 05:21
4. Add somen noodles 100g to boiling water and cook for 1 minute.
   🕒 05:21
5. Rinse the cooked somen noodles well under running water and cool in ice water.
   🕒 06:25
6. Squeeze out excess water from the chilled somen noodles and place them in a bowl.
   🕒 07:10
7. Pour water 50cc into the bowl with somen noodles, add ochazuke mix 1 packet, and dissolve.
   🕒 07:19
8. Top with mashed umeboshi to taste and finely chopped scallions to taste, and drizzle with chili oil to taste if desired.
   🕒 07:51
9. In a frying pan, add butter 8g and oil 1 tsp, and melt the butter over low heat. 【Tip!】 Melting the butter completely before adding cold somen noodles makes it easier to stir-fry.
   🕒 10:16
10. Boil water in another pot, add somen noodles 100g, and cook until firm, about 45 seconds to 1 minute.
    🕒 12:07
11. Rinse the cooked somen noodles under running water to remove sliminess. Do not use ice water; squeeze out excess water thoroughly.
    🕒 12:21
12. Heat the pan with melted butter and oil over medium heat, and stir-fry the squeezed somen noodles, spreading them out.
    🕒 13:30
13. Add ochazuke mix 1 packet and stir-fry, mixing it evenly throughout. 【Tip!】 Stir-fry well with the noodles to maintain the crispy texture of the crackers.
    🕒 13:38
14. Stir-fry for about 1 minute and plate.
    🕒 14:15
15. Finally, drizzle with soy sauce to taste and sprinkle with shichimi togarashi to taste if desired.
    🕒 14:28