Pork Shabu-Shabu Somen Noodles
ID: b4f09968...
This is a refreshing arrangement recipe for 'Pork Shabu-Shabu Somen' that is perfect for summer, keeping the meat tender and juicy even when served chilled. Enjoy it with a special cold soup based on chicken bouillon and white dashi, topped with savory pork, a runny soft-boiled egg, and crunchy cucumber.
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🍳 Cooking Flow
Heat chicken bouillon granules, mirin, and a small amount of water in the microwave, then mix with the remaining seasonings and water to chill the soup in the refrigerator. → Add salt to boiling water, boil eggs for 7.5 minutes, immediately chill in ice water, and cut in half. → Add sugar and sake to hot water, turn off the heat, poach the pork a little at a time, and let it cool naturally. → Julienne the cucumber and pat dry, boil the somen noodles, rinse thoroughly in cold water, and drain well. → Serve the somen in bowls, pour over the soup, and top with pork, cucumber, and eggs, then sprinkle with sesame seeds.
Cooking Steps
Brief Cooking Order
Heat chicken bouillon granules, mirin, and a small amount of water in the microwave, then mix with the remaining seasonings and water to chill the soup in the refrigerator. → Add salt to boiling water, boil eggs for 7.5 minutes, immediately chill in ice water, and cut in half. → Add sugar and sake to hot water, turn off the heat, poach the pork a little at a time, and let it cool naturally. → Julienne the cucumber and pat dry, boil the somen noodles, rinse thoroughly in cold water, and drain well. → Serve the somen in bowls, pour over the soup, and top with pork, cucumber, and eggs, then sprinkle with sesame seeds.
Introduction
This is a refreshing arrangement recipe for 'Pork Shabu-Shabu Somen' that is perfect for summer, keeping the meat tender and juicy even when served chilled. Enjoy it with a special cold soup based on chicken bouillon and white dashi, topped with savory pork, a runny soft-boiled egg, and crunchy cucumber.
Step 1
In a heat-resistant bowl, mix the chicken bouillon granules (2 tsp), mirin (1 tbsp), and 1–2 tablespoons of the prepared water (500ml).
Step 2
Microwave the bowl uncovered at 600W for 1 minute, then stir well to completely dissolve the chicken bouillon. This also helps cook off the alcohol from the mirin.
Step 3
Add the soy sauce (1/2 tbsp), white dashi (1 tbsp), the remaining water, grated ginger (1/2 tsp), and sesame oil (2 tsp) and mix well. Cover with plastic wrap and keep in the refrigerator until ready to serve.
Step 4
Prepare the soft-boiled eggs. Boil water in a pot, add salt (1 tsp), and gently add eggs straight from the refrigerator, boiling for 7.5 minutes.
Step 5
Once boiled, immediately transfer the eggs to ice water and cool for about 10 minutes to make them easier to peel.
Ingredients List
Important Notes
💡 Since chicken bouillon granules do not dissolve easily in cold water, it is important to microwave them with mirin and a small amount of water first to dissolve them.
⚠️ To keep the pork tender even after cooling, add sugar and sake to the hot water, and cook it gently using the residual heat with the stove off (or on very low heat). Do not chill in ice water after boiling, as it will harden the meat; always let it cool naturally at room temperature.
🥚 Be sure to shock the soft-boiled eggs in 'ice water' immediately after boiling. This causes the egg white to contract, creating a gap between the white and the shell, making it easier to peel.
💧 If the somen noodles are not well-drained, the soup will become diluted, so after rinsing, press them against the colander to squeeze out as much moisture as possible.
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