Ayako Egawa shared this recipe for Somen Noodles. She calls it Somen with Kinshitamago (thinly sliced egg crepes) and Okra. Ayako is a frequent contributor to Mama Lisa’s World, sharing the traditions, songs and recipes of Japan.
Somen is the name for our noodles that are popular to eat in the summer. It’s good to eat cold noodles when you lose your appetite in the humidity. I add eggs and okra as toppings. As you slurp somen noodles, you feel your body start to cool.
Recipe for Somen Noodles with Egg and Okra
Makes 3 Servings
Cooking Time: 20 minutes
3 bunches dried Somen Noodles
1/2 – 1 teaspoon Salt
5 pieces of Okra
3 – 4 oz. Mentsuyu Sauce, for dipping (recipe here)
1. Fill a large pot with a generous amount of water. When it comes to a boil, add dried somen noodles making sure to separate them.
2. Stir noodles with chopsticks so they don’t stick to each other.
3. Boil for about 3 minutes.
4. Drain somen noodles in a colander and wash the noodles under running water. Place drained noodles to the side.
5. For the Egg Topping:
Add salt to the eggs and beat them. Spray a frying pan with cooking spray or use a little oil. Heat the frying pan and spread eggs over it. Cook it for about 3~4 minutes like a crepe. Slice it.
5. For the Okra Topping:
Boil okra in a small pot of water until cooked. Then cut it into bite-sized pieces.
6. Serve the somen on a plate and add eggs and okras as a topping.
7. When you eat the somen, first dip it into the mentsuyu sauce.
Many thanks to Ayako Egawa for sharing this recipe with us! -Mama Lisa
This article was posted on Friday, October 6th, 2017 at 8:46 pm and is filed under Countries & Cultures, Japan, Japanese Cuisine, Main Course, Mama Lisa, Recipes of the World, Somen Noodles. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.