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This classic Japanese dish of cold
noodle is known as somen. The noodle are surprisingly
refreshing when eaten with the accompanying ingredients and a
delicately flavor dip. The noodle are served with ice to ensure that
they remain chilled until they are eaten.
Ingredients
- dried somen noodles - 400g/14 oz
- yaki-nori seaweed - 1 sheet,
finely shredded
- spring onions - ½ bunch, thinly
sliced
- oil
- eggs - 4, size 2, beaten with a
pinch of salt
- wasabi paste
- ice cube - for serving
For the dip
- bonito stock or instant dashi
and kombu - 1 litter/1¾ pints/4 cups
- mirin - 15ml/1 tbsp
- soy sauce - 200ml/7fl oz
Method
- Prepare the dip in advance.
Bring the ingredients to the boil, leave to cool and chill
thoroughly.
- Heat some oil in a frying pan.
Pour in half the egg, tilting the pan to coat the base evenly.
Leave the egg to set, then turn it over and cook the second side
briefly.
- Turn the omelet out on to a
board, and cook the remaining egg in the same way.
- Leave the omelets to cool then
shred it finely. Put the shredded omelets, spring onions, wasabi
and nori in four small bowls.
- Next, boil the somen noodle
according to the packet instructions and drain. Rinse the noodle
in cold running water, and stirring with a chopsticks, drain well.
- Place the noodle on large plate,
add some ice on top to keep the noodle cool.
- Pour the cold dip into four
small bowls. Noodle and selected accompaniments are dipped into
the chilled dip before they are eaten.
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