Nasu somen ｜ Our Regional Cuisines
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Image Source : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture
RECIPE
Ingredients (For 4 persons)
- Mitutoyo eggplant (Solanum tuberosum) 2 medium
- Somen noodles 200g
- ginger juice 1 piece
- deep-fried tofu 1 piece
- Light soy sauce 45 ml
- sugar 30g
- Dashi stock (dried sardines) 700ml
- red pepper 1 stick
- oil a little
- sesame oil a pinch
How to cook
1. Cut eggplant lengthwise into 8 equal pieces, slit diagonally and soak in water to remove the scum. Grate the ginger and squeeze out the juice. Remove seeds from chili pepper and cut 1／3 of the chili into round slices with kitchen scissors. Cut 1／3 of the chili into rounds with kitchen scissors, and leave the rest as is.
2. Drain oil from fried tofu and cut into 8 triangular pieces.
3. Boil somen noodles hard.
4. Heat oil in a heavy pan, add the drained eggplant and saute lightly. 5 Add 2 to 4 and keep aside.
5. Add 2 to 4, then add the chili pepper, soup stock and seasonings and bring to a boil.
6. When simmering, add somen noodles, sesame oil and ginger juice.
(Be careful not to overcook at this point.)7. Arrange on a suitable plate and garnish with chili pepper slices on top.
provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
