Tokushima Prefecture

Handa somen

Handa somen
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  • Image Source : Tokushima Culinary Science Society, Shikoku University, Keiko Takahashi

  • Image Source : Shikoku University, Keiko Takahashi

  • Image Source : Moriwaki Seimen


Ingredients (For 4 persons)

  • Handa Somen 320g
  • kamaboko 80g
  • Dried shiitake mushroom 4 pieces
  • shiitake mushroom stock 100 ml
  • caster sugar 2 tsp.
  • dark soy sauce 1 tsp.
  • egg 60g (1 large egg)
  • salt a pinch
  • caster sugar 1/2 tsp.
  • salad oil a pinch
  • green onion leaves 2 sprigs
  • ginger 20 g
  • green perilla 4 leaves
  • myoga 20g
  • sudachi (Japanese citrus fruit) 2 pieces
  • Dashi broth 400ml (2 cups)
  • Light soy sauce 80ml (less than 1/2 cup)
  • Mirin (sweet cooking rice wine) 80ml (less than 1/2 cup)

How to cook

  • 1. Cut kamaboko into thin slices.

  • 2. Rehydrate shiitake mushrooms in water and simmer them in the rehydrated water, sugar, and dark soy sauce until sweet and spicy.

  • 3. Beat the eggs, add salt and sugar, and lightly fry them in a frying pan with salad oil.

  • 4. Chop the leafy green onion into small pieces and make into sarashi onion.

  • 5. Peel and grate the ginger. Cut green perilla and myoga into thin strips.

  • 6. Cut sudachi into round slices.

  • 7. Make the dipping sauce. Put mirin (sweet cooking sake), soup stock and light soy sauce in a pot and boil down.

  • 8. Boil the somen noodles in plenty of boiling water (10 times the weight of the noodles), adding water once or twice depending on the thickness of the noodles. Remove from cold water, lightly fry and rinse, then drain in a colander.

  • 9. Place the somen noodles in a glass bowl, garnish with the ingredients, and garnish with the leafy green onion and sudachi (Japanese citrus fruit).

  • 10. Pour the dipping sauce into a small glass bowl and garnish with ginger, green perilla leaves and myoga on a separate plate.

provider : Shikoku University Keiko Takahashi

* Recipes vary depending on the region and home.