Nori Somen

A recommended dish for the hot summer season. The trick is to make somen noodles soup thinner to enhance the seaweed seaweed aroma.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

noodles

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 10 minutes

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How to make it

Bonito soup stock in a pot, warm the Hachi-chan Bijin, then chill it to make the soup.

Place somen noodles that have been boiled and washed with water in a bowl and pour in the soup from [1].

Serve grated radish and chopped myogata into small pieces, pour plenty of green seaweed and finish. Enjoy with a good mix of condiments.

Ingredients for 1 person

Bonito dashi

150cc
Happo-mibijin (can be used as a substitute with soy sauce + mirin)

1.5 tbsp
Somen noodles

1 bundle
Grated radish

Appropriate amount
Myo

Appropriate amount
Blue Glue

2 tbsp

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