Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a special dish, NASU SOMEN (Simmered Eggplant and SOMEN noodle). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
NASU SOMEN (Simmered Eggplant and SOMEN noodle) Recipe. LOL Egg-plants or aubergines (frankly speaking, I orefer the latter!) are abondant in this season, and they are easily available as organic vegetables, too. Somen/素麺 are very thin noodles that are enjoyed cold/chilled in summer.
You can cook NASU SOMEN (Simmered Eggplant and SOMEN noodle) using 13 ingredients and 8 steps. Here is how you achieve that.
Ingredients of NASU SOMEN (Simmered Eggplant and SOMEN noodle)
- It’s 3 of egg plant (about 300g).
- Make ready 100 ml of (about3.4 oz) water.
- Take 3 tbsp of soy sauce.
- Prepare 3 tbsp of sugar.
- Prepare 3 tbsp of mirin.
- Make ready 3 tbsp of sesame oil.
- You need 1 piece of ABURA-AGE fried TOFU.
- Take 10 g of IRIKO dried sardines (or NIBOSHI).
- It’s 4 bundles of somen noodle.
- Take 150 of ml(about 5 oz) MENTSUYU (see my MENTSUYU recipe).
- Prepare 2 tsp of chopped green onion.
- Make ready 1 tsp of grated ginger roots.
- Take of Chili pepper (only if you like).
I remember grandma made this often during summer.Somen Chanpuru Recipe (Vegetable and Noodle Stir-Fry)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.High elo one tricks wont get a lot out of this guide.
NASU SOMEN (Simmered Eggplant and SOMEN noodle) step by step
- 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..
Plus, it's a versatile food that's excellent for either Japanese or Western cooking.NASU SOMEN (Simmered Eggplant and SOMEN noodle).This country style recipe NASU-SOMEN is from my home town KAGAWA.
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