Nori Somen

This dish is recommended for the hot summer months. The trick is to use a thin somen broth to bring out the seaweed's ocean 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

Heat bonito stock and Happomibijin in a pot, then cool to make the soup

Place the boiled and rinsed somen noodles in a bowl and pour the soup from [1] over them

Garnish with grated daikon radish and finely chopped myoga ginger, and top with plenty of green nori seaweed. Mix well with the seasonings and enjoy

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

[PR]

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