Cold Eggplant and Somen Noodle Bowl

• 4 Eggplant (slim Japanese type)
• 100 grams Chicken thigh meat
• 100 ml Mentsuyu
• 400 ml Dashi stock
• 1 dash of each Salt, sugar
• 1 tbsp Shiro-dashi
• 1 Radish sprouts

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

slim japanese type, chicken thigh, stock, salt, sprouts

Taken from cookpad.com/us/recipes/167957-cold-eggplant-and-somen-noodle-bowl (may not work)