Addictive Ajinomoto Somen

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Addictive Ajinomoto Somen

Staple · Noodle · Washoku15 min(Prep 5 min + Cook 10 min) · 480 kcal per serving · 1 serving · Easy

A warm, abura-soba-style somen so addictive it means abandoning a cook's pride. Make a soy sauce-based kaeshi right in a ramen bowl, then combine it with a broth boosted by Ajinomoto and grated garlic — a bowl you won't be able to stop eating when you make it late at night.

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飲食店独立学校 /こうせい校長55 recipes · 1,184 cooked

Instructions

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  1. Put the soy sauce, lard, and katsuobushi directly into a ramen bowl to make a quick "kaeshi." Since the kaeshi is the soy sauce-based flavor foundation, combine it in the bowl rather than simmering it.Uses: Soy sauce, Lard, Katsuobushi (dried bonito flakes)~2 minWatch the video from 0:15
  2. Bring a separate pot of water to a boil for cooking the somen.~5 minWatch the video from 0:46
  3. In yet another pot, add water and stir in the salt so it dissolves easily. Add the grated garlic straight from the fridge as well, and warm it together.Uses: Water, Salt, Grated garlic~1 minWatch the video from 0:48
  4. Add 1 tablespoon of Ajinomoto, today's star ingredient. Combined with the inosinic acid in the katsuobushi, it creates a synergistic umami effect.Uses: Ajinomoto (MSG)Watch the video from 1:01
  5. Once the seasonings are in, turn on the heat and warm the broth, stirring well.Uses: Water, Salt, Grated garlic, Ajinomoto (MSG)~3 minWatch the video from 1:18
  6. Add the somen to the boiling water and stir gently so the noodles don't stick together or break. If you like them firm, boil for 1 minute, slightly less than the package time.Uses: Somen noodles~1 minWatch the video from 2:14
  7. Once it comes back to a boil, turn off the heat and let the residual heat finish cooking the noodles. Since the temperature drops differently depending on the size of the pot and the amount of water, taste one noodle at the end to check that it's the firmness you like.Uses: Somen noodles~1 minWatch the video from 2:26
  8. When the time is up, stir gently, then drain in a colander.Uses: Somen noodlesWatch the video from 2:50
  9. Cool the noodles briefly under running water, then rub and wash them gently to remove the starch and sliminess on the surface. After washing once, change the water and wash the same way again, then drain well.Uses: Somen noodles~2 minWatch the video from 2:54
  10. To make it a warm somen, finish by pouring hot water over the noodles to warm them, then drain well once more.Uses: Somen noodlesWatch the video from 3:10
  11. Pour the warmed broth into the kaeshi in the bowl and mix lightly, then add the warmed somen and straighten the noodles with chopsticks.Uses: Somen noodles, Soy sauce, Lard, Katsuobushi (dried bonito flakes), Water, Salt, Grated garlic, Ajinomoto (MSG)~1 minWatch the video from 3:18
  12. Top with green onion, egg, chashu, or other toppings as desired, finish with a sprinkle of black pepper, and it's done.Uses: Green onion, Egg, Chashu pork, Black pepperWatch the video from 3:28

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