Somen Noodles with Mozuku Seaweed

Mozuku is long, thin, and slippery-textured seaweed. Usually eaten raw with vinegar.

Somen Noodles with Mozuku Seaweed
Photographed by HITOSHI MATSUSHIMA


Recipe by
Nahomi Edamoto

Easy

Rice & Noodles

Quick

400kcal

12minutes

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 yam
    Note

    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-age
    Note

    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)

Directions

1

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.

2

Combine the mozuku and mentsuyu noodle soup, and add the nagaimo.

3

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.