みんなのレシピ

Recipe

The history of handmade sōmen in countries Oyachi of Ise has begun since more than half centuries ago.
We proudly present the hygiene,
yet delicious and unique taste of our somen that was
made with chosen ingredients from the wonderful nature of Mie perfecture.



Recipe No.1

Citrus Sudachi Somen Noodles

Somen(Cold)

Recipe
  • Citrus sudachix 1
  • Cherry tomatoesAs needed
Steps to prepare
  1. Cut the citrus sudachi (you can also substitute it with lemon) into about 15 to 16 thin slices.
  2. Cut 1 slice of cherry tomato into a size of about 3 to 4mm.
  3. Rinse the boiled somen noodles with cold water, drain off the water, and transfer the noodles to a bowl.
  4. Dilute the soup that comes with the noodles with 200ml of water. Pour it into the bowl of somen prepared in step 3.
  5. Arrange the sudachi slices in step 1 onto the noodles to form layers of circles. Place the cherry tomato in step 2 on top at the center.

Recipe No.2

Korean-style Somen Noodles

Somen(Cold)

Recipe
  • CucumberAs needed
  • Roast porkx 2 slices
  • Boiled eggHalf
  • Vinegar15ml
Steps to prepare
  1. Cut the cucumber into round slices (quantity as needed), roast pork (2 pieces) and hard-boiled eggs (half). (You can also add apple, water melon, kimchi, etc. according to your preference.)
  2. Rinse the boiled somen noodles with cold water, drain off the water, and transfer the noodles to a bowl.
  3. Dilute the soup that comes with the noodles with 200ml of water. Add 15ml of vinegar to it, and pour the mixture into the bowl of somen prepared in step 2.
  4. Decorate the toppings prepared in step 1 evenly on the somen noodles.

Recipe No.3

Somen Noodles with Leek Topping

Somen(Warm)

Recipe
  • Scallionsx 2
  • Freshly grated gingerAs needed
Steps to prepare
  1. Cut 2 scallions into bite-sized pieces.
  2. Dilute the soup that comes with the noodles with 200ml of water. Boil the noodle soup, pour in the scallions in step 1 and boil until they are soft.
  3. Drain off water from the boiled somen noodles, and transfer the noodles to a bowl. Pour the noodle soup in step 2 into the bowl of noodles. Add freshly grated ginger onto the scallions.


Recipe No.4

Chicken Broth Somen Noodles

Somen(Warm)

Recipe
  • Chicken thigh80g
  • Japanese honewort (mitsuba)As needed
  • Boiled quail eggsx 2
  • Freshly grated gingerAs needed
Steps to prepare
  1. Sprinkle 1.5g of salt onto the chicken and leave for about 5 minutes.
  2. 250mlのBring 250ml of water to boil. Place the chicken in step 1 into the boiling water. Boil the chicken for about 2 minutes while turning it over and back. Next, cover the lid and leave for about 10 minutes. Take out the chicken and cut it horizontally into pieces with a width of 5 to 7mm.
  3. Cut the Japanese honewort into bite-sized pieces.
  4. Pour the noodle soup that comes with the noodles into the pot with the chicken broth prepared in step 2. Add 1.5g of sesame oil and cook on medium fire. After the broth starts to boil, add the chicken in step 2 and the quail eggs and cook for about 3 minutes.
  5. Rinse the boiled somen noodles in cold water, drain off the water and serve the noodles in a colander. Transfer the broth in step 4 into a small bowl, and place the Japanese honewort and freshly grated ginger on top. Dip the cold noodles into the hot chicken broth to enjoy the noodles.

Recipe No.5

Soba Noodles with Scrambled Egg Topping

Soba(Warm)

Recipe
  • Starch8g
  • Eggx 1
  • Scallions (chopped)As needed
  • Freshly grated gingerAs needed
Steps to prepare
  1. Dissolve 8g of starch slightly in 50ml of water.
  2. Beat the egg until the egg yolk and egg white are no longer distinguishable.
  3. Dilute the soup that comes with the noodles with 200ml of water. Boil the noodle soup, and pour in the starch solution in step 1 evenly and little by little while stirring it.
  4. When large bubbles appear on the surface of the boiled noodle soup, pour in the beaten egg in step 2 in a circular motion using a chopstick.
  5. Drain off water from the boiled noodles, and transfer them to a bowl. Pour in the noodle soup in step 4. Add scallions and freshly grated ginger as toppings.

Recipe No.6

Soba Noodles with Grated Radish Topping

Soba(Cold)

Recipe
  • Grated radish100ml
  • Concentrated noodle soup
    (concentration: 2 to 3 times)50ml
  • Dried bonito shavingsAs needed
  • Scallions (chopped)As needed
Steps to prepare
  1. Rinse the boiled soba noodles in cold water, drain off the water, and transfer the noodles onto a plate.
  2. Dilute the concentrated noodle soup with grated radish instead of water. (You can use all the water content from the grated radish.)
  3. Pour the grated radish and noodle soup mixture onto the noodles in the plate.
  4. Add the bonito shavings and chopped scallions as toppings.

Recipe No.7

Soba Noodles with Grated Yam Topping

Soba(Warm)

Recipe
  • Grated yam80g
  • Noodle soup of your preference230ml
  • Scallions (chopped)As needed
  • Grated wasabiAs needed
  • Thin seaweed stripsAs needed
Steps to prepare
  1. Drain off water from the boiled soba noodles and transfer them to a bowl.
  2. Select a noodle soup of your preference, heat it and add it to your noodles.
  3. Place grated yam on top of the soba noodles.
  4. Next, add the chopped scallions, grated wasabi and seaweed strips as toppings.

Recipe No.8

Soba Noodles with Pork Belly Topping

Soba(Warm)

Recipe
  • Noodle soup of your preference230ml
  • White leekx 1/4
  • Pork bellyAbout 5 pcs
  • Japanese honewort (mitsuba)As needed
  • Yuzu skinAs needed
Steps to prepare
  1. Cut the white leek into thin strips, and add them together with the pork belly into the noodle soup. Heat the soup.
  2. Drain off water from the boiled soba noodles and transfer them to a bowl.
  3. Pour the noodle soup prepared in step 1 into the bowl of noodles.
  4. Arrange the Japanese honewort and yuzu skin on the noodles.