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Somen (somen with salt and soup stock) | Draft recipe from cooking researcher Ryuji's Buzz Recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

手延べそうめん : 100g
煮干し : 15g
(A)水 : 200㏄
(A)鰹節 : 3g
(A)旨み調味料 : 3振り
塩 : 3g
egg yolk : 1個

Time required

15minutes

Procedure

1) 出汁を取る 03:10
Remove the heads and guts from the dried sardines and put them in a pot.
Add (A) and boil.
Bring to a boil, then cover and simmer over low heat for 10 minutes.
After 10 minutes, strain the broth, add salt and chill in the freezer for about 10 minutes.
2) そうめんを茹でる 07:41
Boil water in a pot, and when it boils, add the hand-stretched somen noodles and boil for 1 minute and 10 seconds.
After 1 minute and 10 seconds, put it in a colander.
Rinse with running water and chill in ice water.
Drain well.
3) garnish 09:11
Add the somen noodles from step 1 to the soup stock from step 1, and top with the egg yolk to complete.

Point

・When adding salt to the soup stock, add 3g of salt before tasting, and if it is not enough, add 1g to adjust the saltiness.
・The texture of the somen noodles can be improved by cooling them with ice water instead of just running water.
・It's delicious even if you add chili oil to change the taste.
・The dried sardines and dried bonito flakes can be cut into small pieces and eaten as tsukudani by adding 2 teaspoons of soy sauce, 3 sprinkles of umami seasoning, and a pinch of sugar.