Peel strips of skin off the eggplants in a zebra pattern, and cut into large chunks. Cut the chicken into bite-sized pieces.
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.
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.
This mentsuyu noodle sauce is really good! It has lots of bonito flakes in it so shake well before using.