Recipe Collection: Ryuji's Chilled Carbonara Somen & The Challenger's Chilled Carbonara Somen
ID: f157363c...
This guide features two ways to make chilled carbonara somen: the viral 'Ryuji-style' (mayo-based, rich and savory) and the 'Challenger-style' (no mayo, authentic Italian-style using generous egg yolk and cheese). Enjoy the distinct deliciousness of both.
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🍳 Cooking Flow
Stir-fry the bacon until crispy. → Prepare and chill the Ryuji-style sauce (1 egg yolk, mayo, salt, Ajinomoto, grated cheese, black pepper). → Prepare and chill the Challenger-style sauce (2 egg yolks, vegetable oil, salt, extra grated cheese, black pepper, 1 tablespoon water). → Boil the somen for 45 seconds, chill in ice water, and squeeze out all excess water. → Toss the somen into each respective sauce and top with bacon, grated cheese, and black pepper to finish.
Cooking Steps
Brief Cooking Order
Stir-fry the bacon until crispy. → Prepare and chill the Ryuji-style sauce (1 egg yolk, mayo, salt, Ajinomoto, grated cheese, black pepper). → Prepare and chill the Challenger-style sauce (2 egg yolks, vegetable oil, salt, extra grated cheese, black pepper, 1 tablespoon water). → Boil the somen for 45 seconds, chill in ice water, and squeeze out all excess water. → Toss the somen into each respective sauce and top with bacon, grated cheese, and black pepper to finish.
Introduction
This guide features two ways to make chilled carbonara somen: the viral 'Ryuji-style' (mayo-based, rich and savory) and the 'Challenger-style' (no mayo, authentic Italian-style using generous egg yolk and cheese). Enjoy the distinct deliciousness of both.
Step 1
[Common - Bacon] Thinly slice 40g of block bacon. Stir-fry in a pan without oil until crispy, then remove and set aside in a bowl.
Step 2
[Ryuji Recipe - Sauce] In a bowl, combine 1 egg yolk, 15g mayonnaise, 1/3 tsp salt, 6 shakes of Ajinomoto, 1 tbsp grated cheese, and black pepper to taste. Mix well and chill in the refrigerator.
Step 3
[Challenger Recipe - Sauce] In a separate bowl, mix 2 egg yolks, 1 tbsp (15cc) vegetable oil, a pinch of salt, 30g grated cheese, and black pepper to taste. Since it will be thick, add 1 tbsp of water to create a smooth sauce, then chill in the refrigerator.
Step 4
[Boiling Somen] Boil water in a pot and cook somen (100g per serving) for 45 seconds. Drain in a colander, cool under running water, then soak in ice water for 1 minute. Once chilled, use your hands to squeeze out as much water as possible.
Step 5
[Ryuji Recipe Finish] Add the well-drained somen to the Ryuji sauce and toss to coat. Serve on a plate, then top with the fried bacon, grated cheese, and black pepper.
Ingredients List
Important Notes
Boiling the somen for only 45 seconds—shorter than usual—gives it excellent firmness when chilled. ⏱️
After chilling in ice water, make sure to squeeze the somen as hard as you can to remove water so the sauce doesn't become thin. ⚠️
For the Ryuji recipe, using 'Pure Select Mayonnaise,' which has a mellow flavor with mild acidity, is key to the taste. 💡
The Challenger recipe contains a very large amount of cheese, making it prone to thickening; add water little by little to achieve a smooth sauce consistency. 🍳
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