Ingredients for 4 Servings
Sōmen (そうめん / Sōmen) 4 bundles (200 g)
Sliced (boned) pork spare rib (豚バラスライス / Buta bara suraisu) 150 g
Chikuwa (ちくわ / Chikuwa) 2
(Big enough to stuff with cucumber)
Onion (玉ねぎ / Tamanegi) 1/2
Carrot (にんじん / Ninjin) 1/4
Bell pepper (ピーマン / Pīhman) 1
Pickled plum (梅干 / Umeboshi) 1
Light soy sauce (薄口醤油 / Usukuchi shōyu) 1 tbsp
Salt (塩/ Shio) Pinch
Black pepper (こしょう / Kosho) Pinch
Dried bonito (かつおぶし or かつお節 / Katsuobushi) 1 small pack
Eggs (卵 / Tamago) 2
White roasted sesame seeds (白炒り胡麻 / Shiro irigoma) 1 tbsp
Leeks (万能ネギ / Bannō-negi) to taste
Sesame oil (ごま油 / Goma-abura) 2 tbsp
How to Make
1. Cut the pork into 3-cm widths. Split the chikuwa and then cut each of the halves into diagonal slices 5 mm wide. Slice the onion into 3-mm widths along the grain. Skin the carrot and cut it into matchstick-size pieces. Remove the stem and seeds from the bell pepper and cut into thin vertical slices. Chop the umeboshi into a paste.
2. Combine the light soy sauce and umeboshi paste in a bowl. Beat the eggs in a separate bowl.
3. Add a small amount of the sesame oil to a frying pan and cook the eggs. Mix them in the frying pan to achieve a crumbly texture. Transfer the cooked eggs to a bowl and set aside. Add the remainder of the sesame oil to the frying pan and begin cooking the pork, chikuwa, onions, carrots, and bell pepper. When everything has softened season with salt and pepper.
4. Boil the sōmen for about 30 seconds then dump the noodles into a strainer and rinse with cold water. Let the excess water drain off and use your hand to gently press out additional water.
5. Add the noodles to the frying pan with the other ingredients. Use medium heat. Add the ume soy sauce and mix well to distribute it evenly. Add the cooked egg, sesame seeds, and katsuobushi, and mix well.
6. Transfer the contents of the frying pan to a serving dish and top with chopped leeks.
Recipe Developed by: Machiko Tateno