Okra and pickled tuna noodles
Adding gochujang to the tuna marinade adds an appetizing aroma. Add as much okra as you like as a topping
How to make it
1
Cut the tuna into thin slices and marinate in a sauce made from Happo Mibijin and gochujang
2
Boil the somen noodles and squeeze out the water. Place them in a bowl and pour in the dashi made from bonito stock and Happo Mibijin
3
Place the tuna from [1] on top, then top with chopped okra and washed green onions
Ingredientsfor 1 person
-
- tuna
- About 50g
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1/2 tbsp
-
- Gochujang
- A little
-
- Somen noodles
- Appropriate amount
-
- bonito broth Can be substituted with
- 100cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- the okra seeds removed
- 20g
-
- Washed green onions for topping
- 5g
[PR]
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