How To Make Cold Tuna and Tomato Somen (Recipe) ツナとトマトの冷やしそうめんレシピ (作り方)

By Just One Cookbook · 20 min

Ingredients

Instructions

1. In a medium bowl, whisk 1 tablespoon unseasoned rice vinegar with 1 teaspoon sugar until dissolved.
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 ½-inch cubes. Add them to the bowl with ⅛ teaspoon freshly ground black pepper and 2 teaspoons toasted sesame oil, toss well and chill.
4. Cut the stems off the 5 shiso leaves, roll them up and slice into thin strips. Fluff with your fingers and set aside.
5. Make the broth by combining ⅓ cup mentsuyu with 1 cup water and chill.
6. Bring a large pot of unsalted water to a boil. Add 7 ounces somen noodles, separating them, and cook for about 1½–2 minutes or as the package says, stirring to prevent sticking and controlling the heat so it does not boil over.
7. Drain the noodles, rinse briefly with cold water, then rub them between your hands under running water until cool, to remove excess oil. Drain well and divide among plates.
8. Top the noodles with the tuna and tomato mixture, pour the broth over them and garnish with shiso.

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

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