Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, nasu somen (simmered eggplant and somen noodle). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
The purple color of eggplant is provided by a pigment called nasunin, a type of anthocyanin. So, eggplant is great for deep-frying, simmering in sauce or baking. Plus, it's a versatile food that's excellent for either Japanese or Western cooking.
NASU SOMEN (Simmered Eggplant and SOMEN noodle) is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. NASU SOMEN (Simmered Eggplant and SOMEN noodle) is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have nasu somen (simmered eggplant and somen noodle) using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make NASU SOMEN (Simmered Eggplant and SOMEN noodle):
- Make ready 3 egg plant (about 300g)
- Get 100 ml (about3.4 oz) water
- Prepare 3 tbsp soy sauce
- Make ready 3 tbsp sugar
- Get 3 tbsp mirin
- Prepare 3 tbsp sesame oil
- Prepare 1 piece ABURA-AGE fried TOFU
- Take 10 g IRIKO dried sardines (or NIBOSHI)
- Make ready 4 bundles somen noodle
- Make ready 150 ml(about 5 oz) MENTSUYU (see my MENTSUYU recipe)
- Prepare 2 tsp chopped green onion
- Make ready 1 tsp grated ginger roots
- Prepare Chili pepper (only if you like)
You can eat Simmered Eggplant with the rice instead of SOMEN. Nasu Dengaku, Fried eggplant with miso paste. Hiyashi Ramen, Egg noodle toped of vegetables & seaweed served with cold sweet soy sauce. This is very simple but my favorite dish that my mom cooks ;) It's a sweet soy sauce flavor (kind of teriyaki flavor) that goes perfect with white rice.
Instructions to make NASU SOMEN (Simmered Eggplant and SOMEN noodle):
- Cut the stem off from eggplant, cut in half lengthwise. (if it's big, cut the eggplant in quarter.) Make shallow cut in vertical. Soak the eggplants in water.
- Cut ABURA-AGE into 2 inch length rectangles.
- Put sesame oil in a medium pot, and warm the oil over low heat. Add IRIKO and cook, stirring constantly, until just fragrant.
- Dry the eggplants with a paper towel. Then, Add the Eggplant. Increase the heat to medium. Stir-fry the eggplant until it covered with oil.
- Add the water, soy sauce, sugar and MIRIN and ABURA-AGE. Simmer with the lid for about 15 minutes until eggplants are tender.
- Boil SOMEN in a large pot of water for 2 minutes. (Stirring constantly to keep the noodles separated.)Drain the noodles in a colander and cool under cold water.Drain well.
- Place SOMEN and MENTSUYU in a bowl, and pour the simmered eggplant and sauce. Garnish Green onion, grated ginger and chili pepper.
- You can eat this warm or cold. I usually cook and keep the Simmered eggplant in the refrigerator. And eat it next day.
Chilled somen noodle served with grated ginger, scallion and a delicious dipping sauce called Tsuyu. This is a perfect Japanese noodle recipe for hot summer days. To beat the heat, my favorite go-to dishes on these hot summer days are Japanese cold noodles dishes such as somen and soba. Get ready for the most refreshing Japanese noodle recipe ever! Dip your cold and springy somen noodles in umami mentsuyu Somen are thin wheat noodles that are white in color and have a springy, bouncy texture when cooked al dente.
So that’s going to wrap it up with this exceptional food nasu somen (simmered eggplant and somen noodle) recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
