Somen Noodles with Molokhia and Unagi

Somen with an assortment of toppings! The unagi (freshwater eel) and sticky molokhia meld beautifully with the thin noodles. Delicious!

Somen Noodles with Molokhia and Unagi
Photographed by HITOSHI MATSUSHIMA


Recipe by
Kyoko Honda

Average

Seafood

Vegetables

Rice & Noodles

493kcal

25minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 160 g somen noodles
  • 1 bunch molokhia leaves
  • 1/2 skewer unagi kabayaki (store-bought) (50 g)
  • 1 tomato
  • 1 egg
  • 1 myoga
  • 2 leaves shiso
  • [A]

    • 150 ml dashi
    • 2 tbsp mirin
    • 2 tbsp soy sauce
  • Salt, as needed
  • A dash of vegetable oil

Directions

1

Remove any tough stems from the molokhia. Add a pinch of salt to a pot of boiling water and blanch the molokhia. Drain and squeeze out excess moisture. Chop up finely until sticky. Remove the tomato stem and score the skin. Drop into boiling water to peel. Cut into bite-size pieces.

2

Add a dash of vegetable oil to a frying pan and place over medium heat. Add the beaten egg a little at a time and make a thin omelet. Cut into thin strips.

3

Cut the myoga lengthwise into thin slices. Tear the shiso into small pieces. Microwave (600 W) the unagi for just under a minute. Cut into 5-6 mm wide strips.

4

Boil the somen for less time than specified on the package. Empty into a strainer and plunge in cold water. Drain thoroughly. Mix together with the tomatoes and plate up. Top with molokhia, egg, myoga, shiso and unagi. Drizzle with [A].