Crispy Somen Topped With Vegetables Recipe
- 400 gram (14 1/4 ounce.) somen
- 6 dry shitake mushrooms
- 50 gram (2 ounce.) carrots
- 60 gram (2 1/2 ounce.) gobo root
- 1/2 pkg. shirataki (konnyaku noodles)
- 1/3 of one celery
- 1/2 bundle mitsuba or possibly scallion
- 2 tbsp. sesame oil
- 3 c. kobu soup stock
- 2 tbsp. sake
- 1 teaspoon tenshio (salt)
- 2 tbsp. soy sauce
- 3 tbsp. Yoshino Kuzu (arrow root starch), mixed with water
- 1 teaspoon vinegar
- Veg. oil
- Black pepper
- Boil somen and drain water well.
- Deep fry in bunch.
- Soften shitake mushrooms in boiling water and slice in strips.
- Also chop carrot and gobo in strips.
- Boil shirataki in water and cut into bite size.
- Chop celery into strips.
- Heat sesame oil in large frying pan and fry gobo, carrot, celery, shitake and shirataki on strong heat.
- Add in soup stock when the ingredients are limp.
- Boil once and season with sake, salt, soy sauce; add in thickener and mix.
- Pour the above over the crispy somen.
- Garnish with mitsuba or possibly minced scallion and sprinkle black pepper at your likening.
- Makes 4 servings.
gram, mushrooms, gram, gram, shirataki, celery, scallion, sesame oil, kobu soup stock, sake, salt, soy sauce, yoshino kuzu, vinegar, oil, black pepper
Taken from cookeatshare.com/recipes/crispy-somen-topped-with-vegetables-19643 (may not work)