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 (Serves 4)
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4 dried shiitake mushrooms
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120 ml / 1/2 C water
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120 ml / 1/2 C shiitake soaking water
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1 T Kikkoman Soy Sauce
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2 t granulated sugar
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120 ml / 1/2 C Kikkoman Hon Tsuyu*1 (dipping sauce for noodles)
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360 ml / 1 1/2 C water
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1 Japanese cucumber
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6 surimi imitation crabmeat sticks
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1 can of solid tuna in oil, 70 g / 2.5 oz.
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1 egg
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1 t granulated sugar
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Salt
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Vegetable oil
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300 g / 10 oz. somen noodles
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Green onion or scallion, cut into thin strips
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Ginger, grated
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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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.
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2
Mix Hon Tsuyu with the water to make tsuyu sauce.
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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.
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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.
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5
In a pot, boil somen noodles following package instructions. Drain, rinse with water and drain again.
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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.
- *1If 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
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