| Kyoto Cooking Circle monthly recipe |
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| Hiyashi Somen (Chilled somen noodle) | ||
| ■ Tsuyu (dipping sauce): | ||
| Ingredients: |
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| 400ml water, 100ml mirin, l0g dried bonito flakes, 100ml soy sauce Directions: Place water, mirin, soy sauce and dried bonito flakes in a soup pot at once, and bring to boil. When boiling, keep boiling low heat for 1min. then remove from heat and cool and filter off. |
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| ■ Hiyashi Somen Noodle (4-5 servings)： | ||
| Ingredients: 3 bundles (300g) somen noodles Arrangements: 4 Kani-kamaboko(imitation crabs), 1-2 cucumber, 1 piece of deep-fried tofu, 1 piece of chicken breast, 3 eggs Condiments: grated fresh ginger, sesame seeds, toasted and ground, rinsed green onion (ao-negi) Directions: Boil somen: 1. Place somen noodles in ample boiling water (1000ml water per 100g somen), and stir with chopsticks_ 2. When about to boil over, add a small amount of cold water. When it boils for the second time, remove from heat, drain, and rinse in cold water, squeezing and turning the noodles with one hand. Drain. *Refer to the directions on the package about the amount of water or boiling time Arrangements: 1. Tear Kani-kamaboko (imitation crab) into pieces 2. Cut cucumber into fine strips. (Cut cucumber into diagonal slices that are 2-inch in length and l/8-inch in thickness. Lay the slices, slightly overlapping each other, and cut from the end into 1/8-inch strips.  3. Sprinkle chicken breast with salt and sake and microwave it covered with a sheet of Saran Wrap. After cooling down tear it into pieces.  4. Toasted deep-fried tofu and then cut into julienne strips. Cut into julienne strips. 5. Beat eggs, 2 pinches of salt and mirin, and an unfolded omelette sheet. Cut into julienne strips. |
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| *Cooking Hints： | ||
| To enjoy fresh somen noodles, prepare tsuyu (dipping sauce）and yakumi
(condiments）in fridge. |
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