Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, nasu somen (simmered eggplant and somen noodle). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
The purple color of eggplant is provided by a pigment called nasunin, a type of anthocyanin. So, eggplant is great for deep-frying, simmering in sauce or baking. Plus, it's a versatile food that's excellent for either Japanese or Western cooking.
NASU SOMEN (Simmered Eggplant and SOMEN noodle) is one of the most popular of current viral foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. NASU SOMEN (Simmered Eggplant and SOMEN noodle) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have nasu somen (simmered eggplant and somen noodle) using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make NASU SOMEN (Simmered Eggplant and SOMEN noodle):
- Get 3 egg plant (about 300g)
- Take 100 ml (about3.4 oz) water
- Prepare 3 tbsp soy sauce
- Get 3 tbsp sugar
- Prepare 3 tbsp mirin
- Take 3 tbsp sesame oil
- Take 1 piece ABURA-AGE fried TOFU
- Take 10 g IRIKO dried sardines (or NIBOSHI)
- Get 4 bundles somen noodle
- Get 150 ml(about 5 oz) MENTSUYU (see my MENTSUYU recipe)
- Prepare 2 tsp chopped green onion
- Take 1 tsp grated ginger roots
- Prepare Chili pepper (only if you like)
You can eat Simmered Eggplant with the rice instead of SOMEN. This is very simple but my favorite dish that my mom cooks ;) It's a sweet soy sauce flavor (kind of teriyaki flavor) that goes perfect with white rice. Remove eggplant from the oven and turn your oven temp to "broil." Meanwhile, make the glaze. In a small saucepan, combine the miso, mirin and I just saw your Nasu Dengaku picture (pin) on my Asian Food group board and got excited to find your blog!
Step by Step to make NASU SOMEN (Simmered Eggplant and SOMEN noodle):
- 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.
- Cut ABURA-AGE into 2 inch length rectangles.
- Put sesame oil in a medium pot, and warm the oil over low heat. Add IRIKO and cook, stirring constantly, until just fragrant.
- 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.
- Add the water, soy sauce, sugar and MIRIN and ABURA-AGE. Simmer with the lid for about 15 minutes until eggplants are tender.
- 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.
- Place SOMEN and MENTSUYU in a bowl, and pour the simmered eggplant and sauce. Garnish Green onion, grated ginger and chili pepper.
- You can eat this warm or cold. I usually cook and keep the Simmered eggplant in the refrigerator. And eat it next day.
I love Nasu Dengaku and make it all the time! Nasu Dengaku, Fried eggplant with miso paste. Hiyashi Ramen, Egg noodle toped of vegetables & seaweed served with cold sweet soy sauce. Nasus is an imposing, jackal-headed Ascended being from ancient Shurima, a heroic figure regarded as a demigod by the people of the desert. Fiercely intelligent, he was a guardian of knowledge and peerless strategist whose wisdom guided the ancient.
So that’s going to wrap it up for this special food nasu somen (simmered eggplant and somen noodle) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My page becomes “the place to be” when it comes to nasu somen (simmered eggplant and somen noodle) cooking. Go on get cooking!
