Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, nasu somen (simmered eggplant and somen noodle). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Somen noodles simmered with eggplants are a typical home-cooked dish eaten during the summer in Kanazawa City, Ishikawa Prefecture. The dish is delicious served hot or cold. Sometimes it's flavored with miso, or cooked according to family-owned recipes.
NASU SOMEN (Simmered Eggplant and SOMEN noodle) is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. NASU SOMEN (Simmered Eggplant and SOMEN noodle) is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have nasu somen (simmered eggplant and somen noodle) using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make NASU SOMEN (Simmered Eggplant and SOMEN noodle):
- Prepare 3 egg plant (about 300g)
- Make ready 100 ml (about3.4 oz) water
- Take 3 tbsp soy sauce
- Get 3 tbsp sugar
- Get 3 tbsp mirin
- Take 3 tbsp sesame oil
- Prepare 1 piece ABURA-AGE fried TOFU
- Make ready 10 g IRIKO dried sardines (or NIBOSHI)
- Prepare 4 bundles somen noodle
- Make ready 150 ml(about 5 oz) MENTSUYU (see my MENTSUYU recipe)
- Take 2 tsp chopped green onion
- Make ready 1 tsp grated ginger roots
- Take Chili pepper (only if you like)
Chilled somen noodle served with grated ginger, scallion and a delicious dipping sauce called Tsuyu. This is a perfect Japanese noodle recipe for hot summer days. To beat the heat, my favorite go-to dishes on these hot summer days are Japanese cold noodles dishes such as somen and soba. Somen noodles are thin wheat noodles, as thin as vermicelli, more delicate than You can serve the sides directly on the noodles and ice, or as accompaniments in separate The dipping sauce is made by simmering dashi (fish stock) soy sauce, and sugar with.
Steps to make NASU SOMEN (Simmered Eggplant and SOMEN noodle):
- Cut the stem off from eggplant, cut in half lengthwise. (if it's big, cut the eggplant in quarter.) Make shallow cut in vertical. Soak the eggplants in water.
- Cut ABURA-AGE into 2 inch length rectangles.
- Put sesame oil in a medium pot, and warm the oil over low heat. Add IRIKO and cook, stirring constantly, until just fragrant.
- Dry the eggplants with a paper towel. Then, Add the Eggplant. Increase the heat to medium. Stir-fry the eggplant until it covered with oil.
- Add the water, soy sauce, sugar and MIRIN and ABURA-AGE. Simmer with the lid for about 15 minutes until eggplants are tender.
- Boil SOMEN in a large pot of water for 2 minutes. (Stirring constantly to keep the noodles separated.)Drain the noodles in a colander and cool under cold water.Drain well.
- Place SOMEN and MENTSUYU in a bowl, and pour the simmered eggplant and sauce. Garnish Green onion, grated ginger and chili pepper.
- You can eat this warm or cold. I usually cook and keep the Simmered eggplant in the refrigerator. And eat it next day.
Meanwhile, cook somen according to package instructions in the simmering water in the saucepan. Using a slotted spoon or spider, divide the noodles among bowls, leaving the simmering water in the saucepan. Crack each egg into its own small bowl, discarding the shells. Remove eggplant from the oven and turn your oven temp to "broil." Meanwhile, make the glaze. In a small saucepan, combine the miso, mirin and I just saw your Nasu Dengaku picture (pin) on my Asian Food group board and got excited to find your blog!
So that’s going to wrap this up with this exceptional food nasu somen (simmered eggplant and somen noodle) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
