Chilled Eggplant with ‘Somen’ Noodles
Chilled Eggplant with ‘Somen’ Noodles

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chilled eggplant with ‘somen’ noodles. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

When noodles are cooked, drain and rinse well in COLD water, and drain well again. Place drained cold 'Somen' Noodles in a bowl, place the marinated eggplant, top with some finely chopped Spring Onion, then pour the marinade (mostly 'Mentsuyu') over and enjoy! Great recipe for Chilled Eggplant with 'Somen' Noodles.

Chilled Eggplant with ‘Somen’ Noodles is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Chilled Eggplant with ‘Somen’ Noodles is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook chilled eggplant with ‘somen’ noodles using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chilled Eggplant with ‘Somen’ Noodles:
  1. Take 1 medium (*about 300g) Eggplant *cut into small pieces
  2. Get 2 tablespoons Canola Oil
  3. Take 1/2 cup ‘Mentsuyu’
  4. Take *Note: See ‘Method 1’ to find how to make ‘Mentsuyu’
  5. Take 1 Spring Onion *finely chopped
  6. Take Chilli Flakes *as required
  7. Get 1 teaspoon Grated Ginger *optional
  8. Make ready 2 servings ‘Somen’ Noodles OR Capellini (Angel Hair Pasta)

It is great with hot and cold, but the chilled somen noodle is very summery dish in Japan, because it is so quick to cook, very light too. - cold somen noodles with fried eggplant topping. Recipe and Article by Kanako Koizumi. Summer in Seattle is just delightful with its perfectly comfortable temperature and friendly sunshine. And if you have ever spent summertime in Japan.

Steps to make Chilled Eggplant with ‘Somen’ Noodles:
  1. To make 1/2 cup ‘Mentsuyu’, combine following ingredients in a saucepan and boil for a few minutes. See more details at my ‘Mentsuyu’ recipe page. - - 1/2 cup Water - - 1/3 teaspoon Instant Dashi Powder - - 1 & 1/2 tablespoons Mirin - - 2 tablespoons Soy Sauce
  2. Heat Oil in a frying pan, cook Eggplant over medium heat until soft.
  3. Combine ‘Mentsuyu’, Chilli Flakes and Ginger (*optional) in a bowl, add cooked Eggplant and set aside to cool. When cooled, place in the fridge to chill.
  4. Cook ‘Somen’ Noodles as instructed. DO NOT add Salt to the water. If you cook ‘Capellini’, you need to add some Salt to the water.
  5. When noodles are cooked, drain and rinse well in COLD water, and drain well again. The noodles should be cold.
  6. Place drained cold ‘Somen’ Noodles in a bowl, place the marinated eggplant, top with some finely chopped Spring Onion, then pour the marinade (mostly ‘Mentsuyu’) over and enjoy!

I used 'Capellini' (Angel Hair Pasta) this time, because someone had eaten all my 'Somen' in the pantry! Fortunately I had 'Capellini', which textures is similar to the texture of 'Somen'. In a medium size pan, bring the water, bonito flakes, softened shiitake mushrooms, mirin and light color soy sauce to a boil over high heat. A dish of noodles in summer, somen noodles dressed in a sauce of umami-rich dashi with sesame flavor. Please enjoy the noodles and toppings: Attentively prepared grilled eggplant, the airy texture of finely cut egg crape, and the crispiness of lettuce.

So that’s going to wrap this up with this special food chilled eggplant with ‘somen’ noodles recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!