Somen with kinshitamago and okras

Name: Somen with kinshitamago and okras
Total time: 1200 s
Yield: 3 servings
Cuisine: American
Ingredients: 3 bunches dried somen noodles; 2 eggs; 1 teaspoon salt; 5 okuras; 50 g soy sauce based sauce (mentsuyu) for dippings sauce

Aya Nagomi visit host @ayakon

Kanagawa, Japan

Somen is our popular noodle in summer. It's good to eat cold noodles when you loose your appitite in humid summer. I add eggs and okras for toppings. As you slurp somen noodles, you feel your body startcool.

Aya Nagomi visit host @ayakon

Saved

Ingredients

20 minutes

3 servings

3 bunchesdried somen noodles
2eggs
1 teaspoonsalt
5okuras
50 gsoy sauce based sauce (mentsuyu) for dippings sauce

Saved

Steps

20 minutes

1

Fill a large pot with a generous amount of water and when it comes to boil, add dried somen noodles making sure to separate them.
2

Stir noodles with chopsticks so they don’t stick to each other.
3

Boil it for about 3 minutes.
4

Drain somen in a colander and wash the noodles with hands under running water.
5

For topping eggs, add salt to the eggs and stir them.
6

Heat the frying pand and spread eggs over it. Cook it for about 3~4 minutes like crape.
7

Slice it.
8

Boil okra in the pot and cut it into bite sizes.
9

Serve somen in the plate and add eggs and okras for topping.
10

When you eat somen, dip somen in mentsuyu sauce.