Tsukudani-style stewed shiitake mushrooms:
Remove the stems of shiitake mushrooms and slice into 5mm widths. Put the shiitake and ○ shiitake seasonings in a sauce pan and simmer for 10 minutes.
Thin omelets: Beat the eggs and heat vegetable oil in a frying pan. Spread the beaten egg thinly and evenly in the frying pan and make thin omelets. After it has cooled, slice the omelets thinly.
Julienne the cucumber. Blanch the okras and slice into 5 mm.
Cook the somen in plenty of boiling water. Rinse and drain well.
Divide the somen into 4 portions, and arrange in balls on a serving plate. Arrange the Step 3 cucumber on top.
Lay the Step 2 omelets diagonally to the somen noodles and put the shiitake mushrooms on the side. Scatter the sliced okra on top, pour the mentsuyu and serve with as much garnishes as you prefer.
Rice balls with mentaiko and shirasu: Make slits on the mentaiko membrane and remove the roe. Put the rice, mentaiko, shiso leaves and shirasu in a bowl and mix with a wooden spoon without squashing the rice grains.
Form into rice balls and it's done.
Story Behind this Recipe
I heard that if you eat somen noodles at the Qixi festival, you'll be blessed with a healthy year ahead.