Summer Vegetables Somen
Chicken tenders, shiitake mushrooms, tomatoes and more complementary colorful ingredients.
20 minutes+
344kcal
1.0g
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
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Shiozuri is rolling a vegetable in a small amount of salt while applying some pressure.
Directions
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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.
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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.
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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.
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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.
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Sprinkle (3) and (4) onto (2) in a colorful manner, and pour on (1).
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