Somen with kinshitamago and okras. She calls it Somen with Kinshitamago (thinly sliced egg crepes) and Okra. Ayako is a frequent contributor to Mama Lisa's World, sharing the It's good to eat cold noodles when you lose your appetite in the humidity. I add eggs and okra as toppings.
Usuyaki Tamago (薄焼き卵) is a paper-thin cooked omelet (before thinly slicing to make Kinshi Tamago).
Somen is our popular noodle in summer.
It's good to eat cold noodles when you loose your appitite in humid summer.
You can have Somen with kinshitamago and okras using 5 ingredients and 10 steps. Here is how you cook it.
Ingredients of Somen with kinshitamago and okras
- Prepare 3 bunches of dried somen noodles.
- You need 2 of eggs.
- You need 1 teaspoon of salt.
- Prepare 5 of okuras.
- Prepare 50 g of soy sauce based sauce (mentsuyu) for dippings sauce.
I add eggs and okras for toppings. As you slurp somen noodles, you feel your body startcool. This video will show you how to make Kinshi Tamago. Pretty garnish for sushi and noodles.
Somen with kinshitamago and okras step by step
- Fill a large pot with a generous amount of water and when it comes to boil, add dried somen noodles making sure to separate them..
- Stir noodles with chopsticks so they don’t stick to each other..
- Boil it for about 3 minutes..
- Drain somen in a colander and wash the noodles with hands under running water..
- For topping eggs, add salt to the eggs and stir them..
- Heat the frying pand and spread eggs over it. Cook it for about 3~4 minutes like crape..
- Slice it..
- Boil okra in the pot and cut it into bite sizes..
- Serve somen in the plate and add eggs and okras for topping..
- When you eat somen, dip somen in mentsuyu sauce..
Somen is very tasty and a super easy dish, but it is a somewhat light meal by itself. If you need to refresh your memory on how to make Somen and Kinshi Tamago , and Mentsuyu Julienne cucumber and sliced ham. Make Kinshitamago and cut into the same thin strips. • Kinshi Tamago is shredded egg crepes. The thin egg threads are used for toppings and garnish for many dishes such as noodles and sushi. Although it tastes good, Kinshi Tamago is not usually eaten by itself, but rather used as a splash of color and texture.
