Molokhia and Unagi Somen Noodles
Somen noodles with an assortment of toppings, including unagi (freshwater eel) and sticky Molokhia leaves (Jew's mallow). A colorful summer dish to brighten up your table!
Photographed by HITOSHI MATSUSHIMA
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 160 g somen noodles
- 1 bunch Molokhia leaves (Jew's mallow)
- 50 g unagi kabayaki (store-bought)
- 1 tomato
- 1 egg
- 1 myoga
- 2 leaves shiso
- 150 ml dashi
- 2 tbsp mirin
- 2 tbsp soy sauce
- Salt, as needed
- A dash of vegetable oil
Remove any tough stems from the Molokhia leaves. Add a pinch of salt to a pot of boiling water and blanch the leaves. Drain and squeeze out excess moisture. Finely chop until sticky. Remove the tomato stem and place in boiling water to peel the skin. Cut into bite-size pieces.
Add a dash of vegetable oil to a frying pan and place over medium heat. Beat the egg and add a little at a time to make an egg crepe. Cut into thin strips.
Cut the myoga lengthwise into thin slices. Tear the shiso leaves into small pieces. Microwave (600 W) the unagi for just under 1 minute. Cut into 5-6 mm wide strips.
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 chopped Molokhia leaves, egg strips, unagi, myoga and shiso leaves. Mix together [A] and drizzle over top.