Tomato Somen
Lemon Chicken Marinade
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  1. Grate the garlic.
  2. Cut the chicken leg meat at an angle into bite-size pieces. Season with garlic, salt, pepper, and white wine. Rub the chicken well and allow time for the seasoning to soak in.
  3. Place all of the (A) seasonings into an ovenware bowl. Heat in a microwave oven for 90 seconds.
  4. Add ginger juice, lemon juice, and olive oil into the bowl (Step 3) and stir well to make a marinade.
  5. Place the chicken (Step 2) into an ovenware dish, wrap in plastic and microwave for 4 minutes. Soak in the marinade (Step 4).
  6. Cut the onion lengthwise into thin slices.
  7. Remove the seeds from the red and yellow bell peppers and cut into thin strips.
  8. Remove the calyxes of the cherry tomatoes and cut them into halves.
  9. Tear the endive (or lettuce) into bite-size pieces.
  10. Add the onion (Step 6), bell peppers (Step 7) and cherry tomatoes (Step 8) into the bowl (Step 5).
  11. Boil the Somen and place into a strainer. Transfer into cold water and rinse by rubbing with hands. Cool in iced water and drain.
  12. Add the Somen (Step 11) and the leaf buds (hand-torn into small pieces) to the bowl (Step 10) and toss to mix. Add the endive (Step 9) and toss lightly.
  13. Arrange in a dish and garnish with leaf buds.

ingredients  ⁄  for 4 servings

  • 4 bundles of Ibonoito Somen
  • 230g chicken leg meat
  • Salt
  • Pepper
  • 2 tablespoons white wine
  • 1 clove garlic
  • 1 onion
  • 1/2 large red bell pepper
  • 1/2 large yellow bell pepper
  • 6 cherry tomatoes
  • 8 endive leaves (or lettuce)
  • 20 leaf buds
  • 50cc vinegar
  • 2 teaspoons light soy sauce
  • Salt and pepper
  • 1 tablespoon ginger juice
  • 4 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Leaf buds to garnish