We show you some tips to prepare “Sōmen Party”.

Spicy Eggplant and Pork Stir-Fry
茄子とひき肉のピリ辛炒め (Nasu to hikiniku no pirikara itame)

◆ Tomatoes and Tuna

IMG_4870Ingredients for 4 Servings

Tomato (トマト / Tomahto) 200g (1 medium-size tomato)
Salt (塩/ Shio) 1/4tsp
Can of tuna (ツナ缶 / Tsuna kahn) 1 small
Olive oil (オリーブオイル / Orīhbu oiru) 1/2tbsp
Black pepper (ブラックペッパー / Burakku peppāh) Pinch

<How to Make>
① Dice the tomato into 1cm cubes, and sprinkle the salt on.
② Drain the tuna, then combine it with the diced tomato, olive oil and black pepper, and mix.
◆ Julienned Egg Crepe
錦糸卵 (Kinshi tamago)

IMG_4865Ingredients for 4 Servings

Egg (卵 / Tamago) 1
Salt (塩/ Shio) Pinch
Vegetable oil (植物油 / Shokubutsu-yu) As needed for frying

<How to Make>
① Crack the egg into a bowl, add the salt, and beat the egg.
② Spread the salad oil thinly in a frying pan. Place the pan on medium heat. Once the pan is up to cooking temperature, add the egg mixture and tilt the pan as needed to cover the bottom of the pan completely and evenly. When the edge of the egg dries, flip the whole thing to cook it on both sides. The top of the egg, which is now on the bottom side, will cook in very little time.
③ Remove the cooked egg to a cutting board, roll it up, and cut it into strips of whatever thickness you prefer.
◆ Other Toppings
Basically, you can use just about anything you want as a topping for sōmen. We think the ones given above are particularly good, but you could also try the ones listed below. These are examples of what are commonly enjoyed on cold noodles in the summertime. You can use as much or as little as you want, but a good place to start is about 1 tbsp per person.

Cut Okura
Cut Okura

Okra (オクラ / Okura)
Boil water in small pot. Rub salt onto the raw okra. Place the okra into the boiling water for about 20~30 seconds, then remove them to a bowl of cold water. Cut the okra into slices of your preferred thickness.

 

Myōga
Myōga

 

Myōga (みょうが / Myōga) → Slice thinly.

 

 

 

 

chopped leeks
Chopped Leeks

 

Leeks (万能ネギ / Bannō-negi) → Chop into small pieces.
Ginger (しょうが / Shōga) → Skin and grate.

 

 

White roasted sesame seeds (白炒り胡麻 / Shiro irigoma) → Sprinkle on.Tenkasu (天かす / Tenkasu) → Sprinkle on. (Tenkasu are small bits of fried tempura batter.)

Recipe Developed by: Machiko Tateno

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