Hiyashi Somen (Chilled Somen)
Hiyashi Somen
(Chilled Somen)
Somen arranged and garnished with colorful ingredients. One of the most popular dishes for Japan’s hot summers.

調理方法

  1. Boil the prawns and okra. Shell the prawns and thinly slice the okura. Cut a thin, continuous strip from the carrot (using the katsuramuki technique), cut it into strips and then place it in water to make a yorininjin (spiral shaped carrot).
  2. Bind the ends of the Somen (2cm from the end) with thread and boil. Then transfer into iced-water and rinse well by rubbing with hands.
  3. Arrange the bound Somen in a dish and then cut the ends off with kitchen shears. Garnish with the prawns, okura, and carrots (made in Step 1) to complete your Hiyashi Somen.

ingredients  ⁄  for 4 servings

  • 6 bundles of Ibonoito Somen
  • 4 prawns
  • 4 okuras (gumbos)
  • 1/2 carrot
  • Mentsuyu (soy-based dipping soup for noodles, store-bought)
  • Green onion
  • Ginger

PRINT