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冷やし茄子そうめん

冷やし茄子そうめん

  • Serves 1
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If you are looking for a noodle dish that will cool you down and has plenty of umami flavour, look no further. These aubergine somen noodles combine hearty aubergine and savoury tsuyu dipping sauce with rejuvenating cucumber and perilla leaves. The long, thin somen noodles make this dish as filling as any of its hot noodle equivalents, as well as comparatively quick and easy to prepare.

材料

1 bundle somen noodles
½ aubergine
1/3 cucumber
2 shiso perilla leaves
1 tsp white sesame seeds
100ml diluted tsuyu noodle soup base

手順

  1. Grill the aubergine in the oven until soft and tender, and the skin starts to char (about 3-5 mins).
  2. Leave to cool down for 5-10 mins. Peel the skin and add to the diluted tsuyu. Leave for at least 10 mins to soak in the flavour of the tsuyu.
  3. Remove the aubergine and cut into bite sized strips or wedges. Set the tsuyu aside. Slice the cucumber into thin rounds.Then slice the perilla leaves into thin strips.
  4. Boil the somen noodles according to the instructions on the package.
  5. When the noodles are al dente, quickly rinse in cold running water and drain.
  6. Pile the noodles onto a dish or bowl of your choice. Place the aubergine, sliced cucumber and perilla strips on top.
  7. Sprinkle the somen with sesame seeds, then pour the tsuyu dipping sauce over everything. Enjoy.

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