Name: Sōmen (Fresh Noodles with Sauce and Toppings)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 8 okra pods; 1 pinch raw (demerara) sugar; 1 teaspoon raw (demerara) sugar; ½ cucumber; 200 ml (7 fl oz) soy sauce; 1 spring onion (scallion); 400 ml (14 fl oz) water; 1 tablespoon sesame oil; toasted sesame seeds; 3 eggs; 3 cm (1¼ in) piece ginger, grated; ½ sheet nori; 1 handful katsuobushi (dried bonito flakes); 400 g (14 oz) sōmen noodles; 1 eggplant (aubergine); 150 ml (5 fl oz) mirin; 5 cm x 5 cm (2 in x 2 in) piece kombu

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

1 eggplant (aubergine)
1 tablespoon sesame oil
400 g (

Method

Place all the mentsuyu sauce ingredients in a saucepan on a low heat. Cook for 20 minutes, then remove from the heat. (You can keep the sauce for 2 weeks in a thoroughly cleaned jar in the refrigerator.) Cut the eggplant into 3 lengthways, then into 6 mm (¼ in) thick slices. Heat the sesame oil in a saucepan and sauté the eggplant until golden, then add the mentsuyu sauce. Let it simmer for 5 m