Chilled Japanese-Style Somen Noodles
ID: 35c74a26...
This premium Japanese-style somen dish skips the traditional noodle soup (mentsuyu) in favor of a rich sauce made from microwave-steamed shimeji mushrooms, tuna, and salted kelp combined with olive oil and soy sauce. It is an addictive flavor you'll want to make again and again.
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🍳 Cooking Flow
Microwave the shimeji mushrooms, mix with seasonings, tuna, and salted kelp, then chill in the freezer → Boil the somen noodles for 45 seconds, rinse under cold water, and chill in ice water → Thoroughly drain the water from the noodles and toss with the chilled sauce to serve
Cooking Steps
Brief Cooking Order
Microwave the shimeji mushrooms, mix with seasonings, tuna, and salted kelp, then chill in the freezer → Boil the somen noodles for 45 seconds, rinse under cold water, and chill in ice water → Thoroughly drain the water from the noodles and toss with the chilled sauce to serve
Introduction
This premium Japanese-style somen dish skips the traditional noodle soup (mentsuyu) in favor of a rich sauce made from microwave-steamed shimeji mushrooms, tuna, and salted kelp combined with olive oil and soy sauce. It is an addictive flavor you'll want to make again and again.
Step 1
Make a small cut in the bag of bunashimeji mushrooms and heat in a 500W microwave for 1 minute 30 seconds to 2 minutes.
Step 2
In a bowl, mix together 1/2 tablespoon of soy sauce, 1 tablespoon of olive oil, and 1/3 teaspoon of hondashi.
Step 3
Add the microwaved shimeji mushrooms to the bowl, including all the umami-rich juices accumulated in the bag.
Step 4
Add 5g of salted kelp and 1/2 can of tuna to the bowl, mix well, and place in the freezer until chilled.
Step 5
Prepare a bowl of ice water. Boil water in a pot, cook 100g of somen for 45 seconds, drain in a colander, rinse, and soak in the ice water for 1 minute to chill.
Ingredients List
Important Notes
The liquid released when heating the shimeji mushrooms is packed with umami, so be sure to include it in the sauce instead of discarding it. 💡
Squeezing the water out of the somen thoroughly ensures the flavor isn't diluted and creates a delicious result. ⚠️
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