Easy Cold Tuna and Tomato Somen | 15-Minute Japanese Noodles #shorts

By Just One Cookbook · 15 min

Ingredients

Instructions

1. In a medium bowl, whisk 1 Tbsp rice vinegar and 1 tsp sugar until combined.
2. Add the tuna with its oil and mix well with the seasonings.
3. Cut the tomato into 8 wedges, then cut each wedge into 3 pieces (about 1/2-inch cubes).
4. Add the tomato to the bowl with 1/8 tsp black pepper and 2 tsp toasted sesame oil. Toss well and refrigerate.
5. Remove the stems from 5 shiso leaves, roll them up and cut into thin strips. Fluff with your fingers and set aside.
6. Mix 1/3 cup mentsuyu with 1 cup water for the broth and refrigerate.
7. Bring a large pot of water to a boil without salt. Add 7 oz dried somen noodles, separated, and cook 1 1/2 to 2 minutes or as the package says, stirring to prevent sticking and keeping the water from boiling over.
8. Drain into a colander and quickly run cold water over the noodles to cool.
9. Once cool, rub the noodles between your hands under running water to remove excess oil. Drain well and divide onto plates.
10. Top the noodles with the tuna and tomato mixture, pour the broth over, and garnish with the shiso.

Summarized from Just One Cookbook's video. Watch it for the details.

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