Hiyashi Somen
(Chilled Somen)
Somen arranged and garnished with colorful ingredients. One of the most popular
dishes for Japan’s hot summers.
- How to cook
-
- 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).
- 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.
- 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 3 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
Recipes
for Ibonoito Somen
Recipes
