Summer Vegetables Somen

Summer Vegetables Somen

Chicken tenders, shiitake mushrooms, tomatoes and more complementary colorful ingredients.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

150 g (5.3 oz.)

2 pieces





200 ml (6.8 fl. oz.)

  • Shiozuri is rolling a vegetable in a small amount of salt while applying some pressure.


  1. Place (A) in a pot and bring to a boil, once cooled add the de-seeded and coarsely chopped up pickled apricots (umeboshis) and allow to cool further in a refrigerator.
  2. Boil the somen noodles in hot water, pour into a colander and rinse with running water while lightly shaking with a hand to remove any remaining slimy sensation, and then shake and squeeze out any remaining moisture and serve into a dish.
  3. Remove sinew from chicken tenders, cover these with the soy sauce, and cut off the shiitake mushroom stems. Cook in a Japanese fish grill or stovetop fish grill (or toaster oven), tear apart the chicken tenders and thinly slice up the shiitake mushrooms.
  4. Cut the cucumber into rectangular slices, and halve the cherry tomatoes. Roll the okra with a sprinkle of salt (shiozuri, salt not included in ingredients), quickly boil in the hot water used for the somen noodles and then slice up into star-shaped rounds.
  5. Sprinkle (3) and (4) onto (2) in a colorful manner, and pour on (1).

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