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Somen (Grated eggplant somen) | Recipe transcription from Kumano Genkai Shokudo

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Ingredients

Eggplant : Two
油 : 大さじ2〜3
(A) Alcohol : 大さじ4
(A) Mirin : 大さじ1
(A) Sugar : 小さじ1
(A) Noodle soup : 大さじ4
鷹の爪 : 適量
大根おろし : 適量
Grated ginger : 適量
みょうが : 適量
大葉 : 適量
素麺 : 適量
めんつゆ : 適量

Time required

25minutes

Procedure

1) Prepare the eggplant and seasonings 00:20
Add oil to a frying pan.
Remove the stems from the eggplant.
Add (A) to a container and mix.
Cut the eggplant in half lengthwise and make a diagonal cut halfway through.
Add eggplant to skillet.
2) Cooking eggplant 02:13
Grill the eggplant over medium heat.
Flip and cook again.
Add (A) and heat for about 5 minutes without turning.
Place on a plate and top with any seasonings remaining in the pan.
Cover with plastic wrap leaving some space and chill in the refrigerator.
3) Prepare the grated daikon radish and seasonings 04:10
Grate the radish.
Shred the shiso leaves.
Slice the myoga ginger thinly.
4) めんつゆを作る 05:12
器に水(分量外)、氷(分量外)、めんつゆを入れる。
5) 素麺を茹でる 05:25
鍋にお湯(分量外)を沸かして素麺を茹でる。
6) 盛り付ける 05:33
Add the somen noodles to step 4.
Top with eggplant, grated daikon radish, shiso leaves, myoga ginger, and grated ginger.
Finish by adding eggplant seasoning.

Point

・A recipe for grated eggplant somen noodles, perfect for hot days.
・Serves 2.
Once you have cut the eggplant, immediately place it in a frying pan and heat it.
・Use eggplants with firm, firm stems.
・Use twice concentrated noodle soup.
- If desired, add sliced chili peppers when heating the eggplant.