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Japanese-Style Mushroom Somen (Pre-Cut Bunashimeji) with Frozen Okra & Pre-Cut Eringi Ohitashi
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1
Cut a slit in the top of the pre-cut bunashimeji bag. Be sure to do this, or the bag will burst while heating.
Pre-cut bunashimeji mushrooms 1 bag (80g)
5:03
~1 min
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Ingredients
1
Cut a slit in the top of the pre-cut bunashimeji bag. Be sure to do this, or the bag will burst while heating.
Pre-cut bunashimeji mushrooms 1 bag (80g)
5:03
~1 min
2
Microwave in the bag at 500W for 1 1/2 to 2 minutes.
5:11
~2 min
3
In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon olive oil, and 1/3 teaspoon hondashi to make the sauce.
5:20
~1 min
4
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.
6:00
~1 min
5
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.
6:38
~1 min
6
Put the tossed sauce in the freezer (or the refrigerator if you don't have room) and chill it thoroughly until cold.
7:15
~10 min
7
Make the side dish. Cut a slit in the pre-cut eringi bag and microwave for about 2 minutes.
9:37
~2 min
8
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.
11:07
~2 min
9
Transfer to a serving dish, top with katsuobushi, and drizzle with soy sauce to finish the ohitashi side dish.
12:16
~1 min
10
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.
15:04
~2 min
11
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.
16:14
~1 min
12
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.
17:36
~2 min
1
Step 1
Cut a slit in the top of the pre-cut bunashimeji bag. Be sure to do this, or the bag will burst while heating.
Pre-cut bunashimeji mushrooms
1 bag (80g)
2
Step 2
Microwave in the bag at 500W for 1 1/2 to 2 minutes.
Pre-cut bunashimeji mushrooms
1 bag (80g)
3
Step 3
In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon olive oil, and 1/3 teaspoon hondashi to make the sauce.
Soy sauce
2 tablespoons
Olive oil
1 tablespoon
Hondashi
1/3 teaspoon
4
Step 4
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.
Pre-cut bunashimeji mushrooms
1 bag (80g)
Soy sauce
2 tablespoons
Olive oil
1 tablespoon
Hondashi
1/3 teaspoon
5
Step 5
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.
Shio-kombu (salted kelp)
1 pinch (5g)
Canned tuna
1 can
6
Step 6
Put the tossed sauce in the freezer (or the refrigerator if you don't have room) and chill it thoroughly until cold.
Pre-cut bunashimeji mushrooms
1 bag (80g)
Soy sauce
2 tablespoons
Olive oil
1 tablespoon
Hondashi
1/3 teaspoon
Shio-kombu (salted kelp)
1 pinch (5g)
Canned tuna
1 can
7
Step 7
Make the side dish. Cut a slit in the pre-cut eringi bag and microwave for about 2 minutes.
Pre-cut eringi mushrooms
1 bag (80g)
8
Step 8
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.
Pre-cut eringi mushrooms
1 bag (80g)
Frozen chopped okra
50-70g
9
Step 9
Transfer to a serving dish, top with katsuobushi, and drizzle with soy sauce to finish the ohitashi side dish.
Pre-cut eringi mushrooms
1 bag (80g)
Frozen chopped okra
50-70g
Katsuobushi (bonito flakes)
to taste
Soy sauce
to taste
10
Step 10
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.
Somen noodles
1 bundle (100g)
11
Step 11
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.
Somen noodles
1 bundle (100g)
Ice water
to taste
12
Step 12
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.
Somen noodles
1 bundle (100g)
Pre-cut bunashimeji mushrooms
1 bag (80g)
Soy sauce
2 tablespoons
Olive oil
1 tablespoon
Hondashi
1/3 teaspoon
Shio-kombu (salted kelp)
1 pinch (5g)
Canned tuna
1 can
Shredded nori
to taste
Green onions
as needed
Shichimi togarashi
a little
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Japanese-Style Mushroom Somen (Pre-Cut Bunashimeji) with Frozen Okra & Pre-Cut Eringi Ohitashi — cook along with the video