Ingredients for 4 Servings
Sōmen (そうめん / Sōmen) 6 bunches (300 g)
Recommended brand: Ibo-no-ito (揖保乃糸)
Pork sparerib (豚バラ肉 / Buta bara-niku) 200 g (Shabu-shabu cut)
Cucumber (きゅうり / Kyūri) 2
Leeks (万能ねぎ / Bannō-negi) 8
Myōga (みょうが / Myōga) 2
Cilantro (パクチー / Pakuchi) 10 stems
White roasted sesame seeds (白炒り胡麻 / Shiro irigoma) 2 tsp
Soy sauce (しょうゆ / Shōyu) 1 tbsp
Oyster sauce (オイスターソース / Oisutāh sōsu) 1 tbsp
Vinegar (酢/ Su) 2 tsp
Sesame oil (ごま油 / Goma-abura) 1 1/2 tbsp
Tobanjan (豆板醤 / Tōhbanjan) 1/2 tsp
Garlic (にんにく / Ninniku) 1/2 tsp (grated)
Chili oil (ラー油 / Rāhyu) To taste
How to Make
1. Julienne the cucumbers. Chop the leeks and myōga into small pieces. Cut the cilantro into 2-cm lengths. Set all of these aside. Add all of the seasonings in the ingredient list to a mixing bowl and mix.
2. Bring a pot (one that can hold at least 3 liters) of water to a boil. Use a pair of chopsticks or tongs to dip a slice of pork into the boiling water just long enough for it to whiten. Once it does, place it in a strainer. Repeat for the rest of the pork.
3. When you are done cooking the pork, use the same pot and boiling water to cook the sōmen. Boil the noodles for about a minute and a half. When the sōmen is done cooking, pour the contents of the pot into a strainer and then rinse the noodles under running water. Once the noodles have cooled, gently squeeze the excess water out of them and set them aside.
4. Add the pork to the mixing bowl with the seasonings. Give a couple quick stirs to coat the pork with the seasonings. Add the cucumbers, myōga and leeks, but save a little bit of the leeks for a final garnish. Mix the contents of the bowl.
5. Add the sōmen to serving plates. Top with the pork. Sprinkle on the sesame seeds and the remainder of the leeks. Add a few drops of chili oil for added spiciness.
Recipe Developed by Machiko Tateno
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