Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, chilled eggplant with ‘somen’ noodles. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chilled Eggplant with ‘Somen’ Noodles is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Chilled Eggplant with ‘Somen’ Noodles is something that I have loved my entire life. They are fine and they look fantastic.
What you see in the photo is not 'Somen' Noodles. I used 'Capellini' (Angel Hair Pasta) this time, because someone had eaten all my 'Somen' in the pantry! Fortunately I had 'Capellini', which textures is similar to the texture of 'Somen'.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chilled eggplant with ‘somen’ noodles using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chilled Eggplant with ‘Somen’ Noodles:
- Make ready 1 medium (*about 300g) Eggplant *cut into small pieces
- Take 2 tablespoons Canola Oil
- Take 1/2 cup ‘Mentsuyu’
- Prepare *Note: See ‘Method 1’ to find how to make ‘Mentsuyu’
- Take 1 Spring Onion *finely chopped
- Prepare Chilli Flakes *as required
- Prepare 1 teaspoon Grated Ginger *optional
- Get 2 servings ‘Somen’ Noodles OR Capellini (Angel Hair Pasta)
Somen is a product of three simple ingredients: flour, salt and water. Flour is kneaded with salted water to make a noodle dough. Somen noodles simmered with eggplants are a typical home-cooked dish eaten during the summer in Kanazawa City, Ishikawa Prefecture. Chilled somen noodle served with grated ginger, scallion and a delicious dipping sauce called Tsuyu.
Steps to make Chilled Eggplant with ‘Somen’ Noodles:
- To make 1/2 cup ‘Mentsuyu’, combine following ingredients in a saucepan and boil for a few minutes. See more details at my ‘Mentsuyu’ recipe page. - - 1/2 cup Water - - 1/3 teaspoon Instant Dashi Powder - - 1 & 1/2 tablespoons Mirin - - 2 tablespoons Soy Sauce
- Heat Oil in a frying pan, cook Eggplant over medium heat until soft.
- Combine ‘Mentsuyu’, Chilli Flakes and Ginger (*optional) in a bowl, add cooked Eggplant and set aside to cool. When cooled, place in the fridge to chill.
- Cook ‘Somen’ Noodles as instructed. DO NOT add Salt to the water. If you cook ‘Capellini’, you need to add some Salt to the water.
- When noodles are cooked, drain and rinse well in COLD water, and drain well again. The noodles should be cold.
- Place drained cold ‘Somen’ Noodles in a bowl, place the marinated eggplant, top with some finely chopped Spring Onion, then pour the marinade (mostly ‘Mentsuyu’) over and enjoy!
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. Drain the noodles in a fine sieve, and rinse with cool water to stop them from cooking. Divide the noodles among four serving bowls, and put a small handful of ice cubes into each bowl to keep the noodles chilled. In restaurants that dot the Japanese mountainscape, Sōmen is sometimes served down bamboo flumes that carry nests of the noodles from the kitchen to the diners along a flow of ice-cold spring water.
So that’s going to wrap this up with this special food chilled eggplant with ‘somen’ noodles recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
