Somen del festival di Tanabata

Somen del festival di Tanabata

  • Dosi per 2-4 persone
Valutato da 21 persone
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Combattete l'afa con questi noodles freddi. I somen freddi vi rinfrescheranno, mentre il pesce e le verdure vi daranno energia. Questa ricetta è ispirata al festival di Tanabata ed è perfetta per essere servita in un caldo giorno estivo.


90g of somen noodles per person
1-2 eggs (a pinch of salt and sugar optional)
100g prawn
100g scallop
50g okra
50g carrot
50g salmon roe
50g cooked eel
garnish (1 spring onion and 1 tsp of grated ginger)
100ml of somen tsuyu per person


  1. Bring 1l of water to the boil, add the somen noodles, using 1 bundle of somen per person.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Consigli e maggiori informazioni

• 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.