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Cold Eggplant and Somen Noodle Bowl

Cold Eggplant and Somen Noodle Bowl

A refreshing, easy to eat bowl of well chilled simmered eggplant with cold somen noodles. The eggplants are redolent with bonito-rich dashi and really delicious.

Ingredients: 2 servings

Eggplant (slim Japanese type)
4
Chicken thigh meat
100 g
● Mentsuyu
100 ml
● Dashi stock
400 ml
● Salt, sugar
a small amount of each
● Shiro-dashi
1 tablespoon
Radish sprouts
to taste

Steps

1. Peel strips of skin off the eggplants in a zebra pattern, and cut into large chunks. Cut the chicken into bite-sized pieces.
2. Put all the ● ingredients into a pan with the eggplant and chicken. Place a small lid right on top of the ingredients in the pan, and simmer until tender. Leave to cool to room temperature then chill in the refrigerator.
3. Cook the somen noodles, drain and rinse well in cold water. Drain again. Put the somen noodles in serving bowls, pour the chilled simmered ingredients over, top with radish sprouts and serve!

Story Behind this Recipe

When I made the simmered eggplant, the sauce was really good so I tried adding somen noodles and it was a perfect match! Even a simmered dish becomes a perfect dish for a hot day if you chill it well.