Japanese-Style Mushroom Somen (Pre-Cut Bunashimeji) with Frozen Okra & Pre-Cut Eringi Ohitashi

Cut a slit in the top of the pre-cut bunashimeji bag. Be sure to do this, or the bag will burst while heating.

Microwave in the bag at 500W for 1 1/2 to 2 minutes.

In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon olive oil, and 1/3 teaspoon hondashi to make the sauce.

Add the heated bunashimeji to the sauce along with all the mushroom liquid collected in the bag. Never throw out that liquid — the umami is concentrated in it.

Add 1 pinch (5g) of shio-kombu and the canned tuna with its liquid, and toss everything together. This gives you triple umami from bonito, kombu, and mushrooms.

Put the tossed sauce in the freezer (or the refrigerator if you don't have room) and chill it thoroughly until cold.

Make the side dish. Cut a slit in the pre-cut eringi bag and microwave for about 2 minutes.

Transfer the heated eringi to a bowl along with the liquid from the bag, add 50-70g of still-frozen chopped okra, and toss. The eringi's heat thaws the okra while the eringi is rapidly cooled at the same time.

Transfer to a serving dish, top with katsuobushi, and drizzle with soy sauce to finish the ohitashi side dish.

Bring a large pot of water to a boil, add 1 bundle (100g) of somen spread out like pasta rather than in a bunch, and boil for 45 seconds.

Drain in a colander, rinse under water to remove the sliminess, and soak in ice water for 1 minute. In about 2 minutes total, the noodles take on water while staying firm and springy.

Squeeze the somen firmly to remove all the water, then toss with the chilled mushroom sauce. Serve in a bowl and top with shredded nori, green onions, and shichimi to taste.