Hiyashi Somen

Name: Hiyashi Somen
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 200 g Dried somen noodles; 240 ml Cold dipping tsuyu: dashi, soy, mirin; a handful Ice cubes; to serve Scallion, grated ginger, myoga; to top Sliced egg omelet, cucumber, ham (optional)

Ultra-thin wheat noodles served ice-cold over water, dipped into a chilled tsuyu with ginger and scallion — Japan's answer to a hot summer day.

Источник

Автор рецепта Japanese home kitchens · 🏠 Домашняя кухня

Japanese summer dish / 冷やしそうめん — Somen are very thin wheat noodles; served chilled over ice with a cold tsuyu, hiyashi somen is a quintessential Japanese summer dish, sometimes enjoyed as flowing 'nagashi-somen'.

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Смотри, как это готовят

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⏱ 15 мин🍽 2 порций🔥 350 ккал🇯🇵 Япония

ПескетарианскоеБез молочного

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Приготовление

Chill the tsuyu until cold, or dilute bottled mentsuyu with iced water.
Boil the somen for just a minute or two — it cooks very fast — stirring so it doesn't stick.
Drain and rinse the noodles under cold water, rubbing off the starch until they are cold and slippery.
Pile the somen into a bowl of cold water with ice cubes, or onto a plate with ice.
Set out the cold tsuyu with scallion, ginger and myoga to stir in.
Eat by lifting a small bundle of noodles from the ice and dipping it in the chilled sauce.

💡 Советы

Somen overcooks in seconds — pull it early and rinse straight away in cold water.
Serving over ice keeps the noodles firm to the last bite on a hot day.
Grated ginger and myoga make the cold dip taste bright and clean.