Bring 1l of water to the boil, add the somen noodles, using 1 bundle of somen per person.
Cook the noodles for 1 minute, then drain the noodles and rinse under cold water. Arrange the noodles on a plate in a flowing style, you now have your milky way.
Crack the egg into a clean, dry bowl. Lightly whisk, making sure the white and the yolk and evenly combined (you can add a pinch of salt and sugar to flavour the egg). Next, warm some vegetable oil in a frying pan and pour in a thin layer of egg. Lightly fry and cut into thin strips.
Bring a new pan of water to the boil, add the prawns and scallops and cook until heated through. Next, change the water and lightly boil the vegetables. Plunge the okra into iced water, then slice the vegetables. Use a bento cutter to cut your vegetables into fun shapes like stars.
Decorate your noodles with the salmon roe, eel, egg, prawn and scallops. Sprinkle on the okra and carrot stars to give a Milky Way feel. Serve the spring onion, ginger and somen tsuyu noodle dipping sauce on the side.
• Okra is also known as bhindi, as well as being a popular vegetable in Japan, it’s also used in Middle Eastern, Caribbean and Indian and Pakistani cuisine, so if you can’t find any in your local supermarket you may be able to purchase some in regional food stores.
• Somen noodles have quite plain taste so you can add any toppings you like.