Fried Hot Somen

Almost every Japanese eat Somen during summer.
It is general to cool.
This time, somen is fried first. And, it eats with warm soup.
Let's start cooking!

Welsh onion
mitsuba
minced chicken
somen

After it cuts it in half , Welsh onion is diagonally sliced.
Mitsuba is cut in 2cm length.

A ( ashi stock
mirin
thin soy sauce
sugar    salt )

Somen is fried.
It deep-fries at a low temperature of 165℃.
Somen becomes jet-black momentarily when the temperature is high.

2 min later.
Drain excess oil.

The chicken minced meat and sake are added to the "Magic Wok" in the state of cold.

After it ignites it, ginger is added.

It stir-fries while slowly it over low heat.
An extra oil is wipe off.

Add A.
The fire is strengthened, and it cooks it lightly while skim the scum.
Add fried somen.

Add mitsuba and Welsh onion.
It boils for about 1.5 min until somen become soft.

Dish up on the bowl.
Let's eat!







The common sense of somen was overturned!
This hot somen is filling, I enjoyed it enough.
I really enjoyed the meal :-)

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