How to Cook Appetizing NASU SOMEN (Simmered Eggplant and SOMEN noodle)

NASU SOMEN (Simmered Eggplant and SOMEN noodle). Somen noodles simmered with eggplants are a typical home-cooked dish eaten during the summer in Kanazawa City, Ishikawa Prefecture. The dish is delicious served hot or cold. Sometimes it's flavored with miso, or cooked according to family-owned recipes.

NASU SOMEN (Simmered Eggplant and SOMEN noodle) To beat the heat, my favorite go-to dishes on these hot summer days are Japanese cold noodles dishes such as somen and soba. Pour chilled dashi tsuyu over the noodles, garnish with topping options such as the nasu agebidashi or plain fried eggplant, and other condiments. Chilled somen noodles are popular Japanese summer noodles dish. You can have NASU SOMEN (Simmered Eggplant and SOMEN noodle) using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of NASU SOMEN (Simmered Eggplant and SOMEN noodle)

  1. You need 3 of egg plant (about 300g).
  2. It's 100 ml of (about3.4 oz) water.
  3. It's 3 tbsp of soy sauce.
  4. Prepare 3 tbsp of sugar.
  5. It's 3 tbsp of mirin.
  6. You need 3 tbsp of sesame oil.
  7. It's 1 piece of ABURA-AGE fried TOFU.
  8. It's 10 g of IRIKO dried sardines (or NIBOSHI).
  9. It's 4 bundles of somen noodle.
  10. You need 150 of ml(about 5 oz) MENTSUYU (see my MENTSUYU recipe).
  11. You need 2 tsp of chopped green onion.
  12. You need 1 tsp of grated ginger roots.
  13. It's of Chili pepper (only if you like).

Somen noodle is very thin Japanese wheat noodle. Other topping suggestions are simmered shiitake mushrooms in sweet soy sauce, cooked shrimp, thinly sliced cucumber, or shiso leaves. Easy homemade mentsuyu recipe with sake, mirin, soy sauce, and katsuobushi (dried bonito flakes). Use this Japanese soup base to flavor your favorite soba and udon noodles, and more!

NASU SOMEN (Simmered Eggplant and SOMEN noodle) instructions

  1. Cut the stem off from eggplant, cut in half lengthwise. (if it's big, cut the eggplant in quarter.) Make shallow cut in vertical. Soak the eggplants in water..
  2. Cut ABURA-AGE into 2 inch length rectangles..
  3. Put sesame oil in a medium pot, and warm the oil over low heat. Add IRIKO and cook, stirring constantly, until just fragrant..
  4. Dry the eggplants with a paper towel. Then, Add the Eggplant. Increase the heat to medium. Stir-fry the eggplant until it covered with oil..
  5. Add the water, soy sauce, sugar and MIRIN and ABURA-AGE. Simmer with the lid for about 15 minutes until eggplants are tender..
  6. Boil SOMEN in a large pot of water for 2 minutes. (Stirring constantly to keep the noodles separated.)Drain the noodles in a colander and cool under cold water.Drain well..
  7. Place SOMEN and MENTSUYU in a bowl, and pour the simmered eggplant and sauce. Garnish Green onion, grated ginger and chili pepper..
  8. You can eat this warm or cold. I usually cook and keep the Simmered eggplant in the refrigerator. And eat it next day..

You can find traditional shirataki, which is made with glucomannan starch extracted from devil's tongue yams, as well as shirataki that's been enriched with tofu or seaweed. Meanwhile, cook somen according to package instructions in the simmering water in the saucepan. Using a slotted spoon or spider, divide the noodles among bowls, leaving the simmering water in the saucepan. Drain the noodles, divide among serving plates and swirl into nests. The Best Somen Noodles Recipes on Yummly