Ingredients for 2 servings
Sōmen (素麺 / Sōmen) 150g
How to Make
1）Prepare the chicken broth. Remove the tendon from the chicken fillet, then add the fillet together with the water, konbu, and sake to a pot. Place the pot on low heat. Once the pot begins to boil, wait one minute and then turn off the heat and cover the pot. When the pot has cooled to nearly room temperature, remove the konbu and chicken. Shred the chicken and set it aside. Add the soy sauce and salt to the broth.
2）Julienne the shiso leaf. Cut the caps off of the okra. Rub the okra with salt to remove the hairs, and then rinse the okra in water. Dunk the okra in boiling water for about 20 seconds and then transfer them to a bowl of water to cool them. Cut the okra and onion into bite-size pieces.
3）Cook the sōmen as directed on the package. Be sure to rinse the cooked noodles in cold water. Drain the noodles well. (In general, sōmen is cooked by placing the noodles into boiling water for 1-2 minutes. Stir the noodles while they are cooking. When they are done cooking, rinse the noodles in a bowl of ice water and then drain them well.)
4）Divide the noodles into serving bowls. Add the broth and shredded chicken, and top with umbeboshi, shiso, okra, and onion.
Recipe Developed by: Machiko Tateno