Food Forum
Vol. 31 No. 2  July 2017

MORE ABOUT JAPANESE COOKING

TRADITIONAL RECIPE

GOSHIKI FIVE-COLOR SOMEN NOODLES

Somen are very thin, delicate noodles, often enjoyed as a summer dish in Japan and eaten cool. In this recipe, goshiki literally means five colors, and this dish features five different-colored topping ingredients: cucumber, surimi, tuna, shiitake mushrooms and egg.

Ingredients

SomenSomen
Serves 4

436 kcal Protein 18.1 g Fat 8.9 g (per person)

  • 4 dried shiitake mushrooms
  • 120 ml / 1/2 C water
Simmering liquid
  • 120 ml / 1/2 C shiitake soaking water
  • 1 T Kikkoman Soy Sauce
  • 2 t granulated sugar
Tsuyu sauce
  • 120 ml / 1/2 C Kikkoman Hon Tsuyu* (dipping sauce for noodles)
  • 360 ml / 1 1/2 C water
  • 1 Japanese cucumber
  • 6 surimi imitation crabmeat sticks
  • 1 can of solid tuna in oil, 70 g / 2.5 oz.
  • 1 egg
  • 1 t granulated sugar
  • Salt
  • Vegetable oil
  • 300 g / 10 oz. somen noodles
  • Green onion or scallion, cut into thin strips
  • Ginger, grated

Directions

  1. In a bowl, soak dried shiitake mushrooms in water for 3 hours. Drain, reserving the soaking water, and remove the stems. Pour soaking water into a saucepan with soy sauce and sugar, add shiitake and bring to a boil over high heat. Reduce to low and simmer until the shiitake have absorbed almost all the liquid, then cut them into thin strips.
  2. Mix Hon Tsuyu with the water to make tsuyu sauce.
  3. Cut the cucumber into thin strips 5 cm / 2 in. long, and loosen surimi sticks for easy eating. Drain canned tuna of excess oil and break into pieces.
  4. Beat egg; add granulated sugar and a pinch of salt. In a small lightly oiled non-stick frying pan, pour in just enough egg to thinly coat the bottom. Cook over low heat and flip when egg surface sets; remove from pan and cut into thin strips 5 cm / 2 in. long. Repeat this process until all the raw egg is used.
  5. In a pot, boil somen noodles following package instructions. Drain, rinse with water and drain again.
  6. Place somen in individual serving bowls with shiitake, cucumber, surimi sticks, tuna and egg. Garnish with green onion and ginger. Pour tsuyu sauce over the somen just before eating.

* If unavailable, tsuyu sauce can be made by bringing to a boil the following: 360 ml / 1 1/2 C dashi stock; 60 ml / 1/4 C Kikkoman Soy Sauce; 2-3 T Kikkoman Manjo Mirin. Allow to cool.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml