Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, nasu somen (simmered eggplant and somen noodle). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
The purple color of eggplant is provided by a pigment called nasunin, a type of anthocyanin. So, eggplant is great for deep-frying, simmering in sauce or baking. Plus, it's a versatile food that's excellent for either Japanese or Western cooking.
NASU SOMEN (Simmered Eggplant and SOMEN noodle) is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. NASU SOMEN (Simmered Eggplant and SOMEN noodle) is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook nasu somen (simmered eggplant and somen noodle) using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make NASU SOMEN (Simmered Eggplant and SOMEN noodle):
- Make ready 3 egg plant (about 300g)
- Make ready 100 ml (about3.4 oz) water
- Get 3 tbsp soy sauce
- Get 3 tbsp sugar
- Prepare 3 tbsp mirin
- Take 3 tbsp sesame oil
- Get 1 piece ABURA-AGE fried TOFU
- Get 10 g IRIKO dried sardines (or NIBOSHI)
- Prepare 4 bundles somen noodle
- Make ready 150 ml(about 5 oz) MENTSUYU (see my MENTSUYU recipe)
- Make ready 2 tsp chopped green onion
- Make ready 1 tsp grated ginger roots
- Take Chili pepper (only if you like)
You can eat Simmered Eggplant with the rice instead of SOMEN. Hello Reddit, I am Psychopathic top, or Onetrickdoge (old twitch name). I am the highest ranked Nasus player in the North American This guide took me a long time to make, but I didn't want to postpone it any longer. It goes through every match-up for Nasus in the.
Steps to make NASU SOMEN (Simmered Eggplant and SOMEN noodle):
- Cut the stem off from eggplant, cut in half lengthwise. (if it's big, cut the eggplant in quarter.) Make shallow cut in vertical. Soak the eggplants in water.
- Cut ABURA-AGE into 2 inch length rectangles.
- Put sesame oil in a medium pot, and warm the oil over low heat. Add IRIKO and cook, stirring constantly, until just fragrant.
- Dry the eggplants with a paper towel. Then, Add the Eggplant. Increase the heat to medium. Stir-fry the eggplant until it covered with oil.
- Add the water, soy sauce, sugar and MIRIN and ABURA-AGE. Simmer with the lid for about 15 minutes until eggplants are tender.
- Boil SOMEN in a large pot of water for 2 minutes. (Stirring constantly to keep the noodles separated.)Drain the noodles in a colander and cool under cold water.Drain well.
- Place SOMEN and MENTSUYU in a bowl, and pour the simmered eggplant and sauce. Garnish Green onion, grated ginger and chili pepper.
- You can eat this warm or cold. I usually cook and keep the Simmered eggplant in the refrigerator. And eat it next day.
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