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Somen (cold somen with beef broth) | Recipe transcription from Kumano Genkai Shokudo

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Ingredients

water : 500ml
氷 : 10個
White green onion : 10cm
生姜 : 2スライス
にんにく : 1片
(A) Soy sauce : 大さじ2
(A) Mirin : 大さじ1
(A) Alcohol : 大さじ2
(A) Beef stock : 大さじ1
塩 : 小さじ1/2
コショウ : 小さじ1/2
牛こま切れ肉 : 4～5枚
きゅうり : 適量
みょうが : 適量

Time required

45minutes

Procedure

1) Making the soup 00:30
Put water in a pot and add thinly sliced ginger with the skin on.
Peel the garlic and mash it with a knife, then add it to the pot, add (A) and mix gently.
Bring the pot to a boil and simmer for 5 minutes, then add thinly sliced diagonally green onions (not included in the recipe).
Once the heat is turned off, add the minced beef and cook in the residual heat.
Once the beef is cooked through, remove it to a small plate.
Add ice, taste and add salt and pepper to taste.
2) そうめんを茹でる 03:18
鍋に水(分量外)を入れ火にかけておく。
白ネギは縦半分に切ったら薄く斜め切りにする。
みょうがは縦半分に切って細切りに、きゅうりも細切りにする。
鍋の水が沸騰したらそうめんを加え、袋に記載の時間茹で流水で洗い冷やす。
3) 盛り付ける 04:35
Pour the soup into plates and add the drained somen noodles.
Place chopped vegetables and minced beef on top of the somen noodles and it's done.

Point

It is best to use minced beef that is lean.
-The amount of minced beef can be adjusted to your liking.
- Minced beef will cook using residual heat, but if you want it to be cooked thoroughly, it is best to add it while the pot is still on the stove.
-Add salt and pepper to your liking.