Easiest Way to Prepare Yummy NASU SOMEN (Simmered Eggplant and SOMEN noodle)

NASU SOMEN (Simmered Eggplant and SOMEN noodle).

NASU SOMEN (Simmered Eggplant and SOMEN noodle) You can cook NASU SOMEN (Simmered Eggplant and SOMEN noodle) using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of NASU SOMEN (Simmered Eggplant and SOMEN noodle)

  1. Prepare 3 of egg plant (about 300g).
  2. Prepare 100 ml of (about3.4 oz) water.
  3. Prepare 3 tbsp of soy sauce.
  4. Prepare 3 tbsp of sugar.
  5. It's 3 tbsp of mirin.
  6. It's 3 tbsp of sesame oil.
  7. You need 1 piece of ABURA-AGE fried TOFU.
  8. Prepare 10 g of IRIKO dried sardines (or NIBOSHI).
  9. Prepare 4 bundles of somen noodle.
  10. You need 150 of ml(about 5 oz) MENTSUYU (see my MENTSUYU recipe).
  11. Prepare 2 tsp of chopped green onion.
  12. Prepare 1 tsp of grated ginger roots.
  13. You need of Chili pepper (only if you like).

NASU SOMEN (Simmered Eggplant and SOMEN noodle) step by step

  1. Cut the stem off from eggplant, cut in half lengthwise. (if it's big, cut the eggplant in quarter.) Make shallow cut in vertical. Soak the eggplants in water..
  2. Cut ABURA-AGE into 2 inch length rectangles..
  3. Put sesame oil in a medium pot, and warm the oil over low heat. Add IRIKO and cook, stirring constantly, until just fragrant..
  4. Dry the eggplants with a paper towel. Then, Add the Eggplant. Increase the heat to medium. Stir-fry the eggplant until it covered with oil..
  5. Add the water, soy sauce, sugar and MIRIN and ABURA-AGE. Simmer with the lid for about 15 minutes until eggplants are tender..
  6. Boil SOMEN in a large pot of water for 2 minutes. (Stirring constantly to keep the noodles separated.)Drain the noodles in a colander and cool under cold water.Drain well..
  7. Place SOMEN and MENTSUYU in a bowl, and pour the simmered eggplant and sauce. Garnish Green onion, grated ginger and chili pepper..
  8. You can eat this warm or cold. I usually cook and keep the Simmered eggplant in the refrigerator. And eat it next day..

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