入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
Hiyashi Somen
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.
来源
食谱提供 Japanese home kitchens · 🏠 家常菜
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'.
Watch it being made
⏱ 15 分钟🍽 2 人份🔥 350 大卡🇯🇵 日本
鱼素无乳制品
步骤
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.
💡 小贴士
- 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.
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