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We hope you got insight from reading it, now let’s go back to nasu somen (simmered eggplant and somen noodle) recipe. You can have nasu somen (simmered eggplant and somen noodle) using 13 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare NASU SOMEN (Simmered Eggplant and SOMEN noodle):
- You need 3 egg plant (about 300g)
- You need 100 ml (about3.4 oz) water
- Provide 3 tbsp soy sauce
- Take 3 tbsp sugar
- You need 3 tbsp mirin
- Prepare 3 tbsp sesame oil
- Use 1 piece ABURA-AGE fried TOFU
- Provide 10 g IRIKO dried sardines (or NIBOSHI)
- Get 4 bundles somen noodle
- Take 150 ml(about 5 oz) MENTSUYU (see my MENTSUYU recipe)
- You need 2 tsp chopped green onion
- Take 1 tsp grated ginger roots
- You need Chili pepper (only if you like)
Steps to make NASU SOMEN (Simmered Eggplant and SOMEN noodle):
- 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.
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