NASU SOMEN (Simmered Eggplant and SOMEN noodle)

Name: NASU SOMEN (Simmered Eggplant and SOMEN noodle)
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 3 egg plant (about 300g); 100 ml (about3.4 oz) water; 3 tbsp soy sauce; 3 tbsp sugar; 3 tbsp mirin; 3 tbsp sesame oil; 1 piece ABURA-AGE fried TOFU; 10 g IRIKO dried sardines (or NIBOSHI); 4 bundles somen noodle; 150 ml(about 5 oz) MENTSUYU (see my MENTSUYU recipe); 2 tsp chopped green onion; 1 tsp grated ginger roots; Chili pepper (only if you like)

Yuki @cook_2453477

JAPAN

This country style recipe NASU-SOMEN is from my home town KAGAWA. I remember grandma made this often during summer. You can eat Simmered Eggplant with the rice instead of SOMEN. It's good too!

Yuki @cook_2453477

JAPAN

This country style recipe NASU-SOMEN is from my home town KAGAWA. I remember grandma made this often during summer. You can eat Simmered Eggplant with the rice instead of SOMEN. It's good too!

Saved

Ingredients

30 mins

2 servings

3egg plant (about 300g)
100 ml(about3.4 oz) water
3 tbspsoy sauce
3 tbspsugar
3 tbspmirin
3 tbspsesame oil
1 pieceABURA-AGE fried TOFU
10 gIRIKO dried sardines (or NIBOSHI)
4 bundlessomen noodle
150ml(about 5 oz) MENTSUYU (see my MENTSUYU recipe)
2 tspchopped green onion
1 tspgrated ginger roots
Chili pepper (only if you like)

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Steps

30 mins

1

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.
2

Cut ABURA-AGE into 2 inch length rectangles.
3

Put sesame oil in a medium pot, and warm the oil over low heat. Add IRIKO and cook, stirring constantly, until just fragrant.
4

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.
5

Add the water, soy sauce, sugar and MIRIN and ABURA-AGE. Simmer with the lid for about 15 minutes until eggplants are tender.
6

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.
7

Place SOMEN and MENTSUYU in a bowl, and pour the simmered eggplant and sauce. Garnish Green onion, grated ginger and chili pepper.
8

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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Cooksnaps

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Yuki @cook_2453477

on August 13, 2016 07:36

JAPAN

I would like to introduce Japanese Food WASHOKU. And I like to explore food!!!Please check out my Food Blog and instagram. http://wasyoku.blogspot.jphttps://instagram.com/tubukodx