Somen Noodles with Mozuku Seaweed
Mozuku is long, thin, and slippery-textured seaweed. Usually eaten raw with vinegar.
Photographed by HITOSHI MATSUSHIMA
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 100 g mozuku seaweed (flavored)Note
Reddish-brown seaweed, thin as thread with a distinctive sliminess.
- 3 bunches somen noodles (150 g)Note
Thinly sliced dried noodles, made with flour, salt and water.
- 150 g nagaimo Japanese yamNote
Belongs to the yamaimo potato family. Shaped like a thick stick, it can be more than 1 m long. Contains more water than other yamaimo and is not as sticky.
- 1 abura-ageNote
Processed tofu. Tofu cut into thin pieces, drained of water, then deep fried.
- 130-140 cc mentsuyu noodle soup (use straight, or dilute concentrated soup as a kind of dipping sauce) Note
Soy sauce-based seasoning liquid. Made to use mostly with noodles. You can find varieties to use diluted with water, or straight.
- 1/2 tbsp ginger (grated)
Peel the nagaimo and place it in a thick plastic bag. With a rolling pin, pound the nagaimo into easy-to-eat pieces. Place the abura-age directly into a frying pan and broil both sides until light golden brown and crisp. Cut lengthwise in half, and then into thin strips.
Combine the mozuku and mentsuyu noodle soup, and add the nagaimo.
Boil the somen noodles according to the instructions on the package. Wash the somen under running water until cool. This gives the noodles a firm texture. Drain and plate up. Pour the mozuku and yam mixture over the noodles in a circular motion, and top with abura-age and ginger.