If you're tired of the usual somen noodles...
Ingredients (for 2 people)
| cucumber | 125g |
| okra | 20g |
| Shirasu | 25g |
| boiling water | Appropriate amount |
| Carrots | 50g |
| Japanese white radish | 50g |
| Onion | 100g |
| rice flour | 100g |
| water | 160ml |
| rice flour | Appropriate amount (for sprinkling) |
| Somen | 200g |
| noodle soup | Appropriate amount |
| Strong soy sauce | Appropriate amount |
| Versatile green onions | Appropriate amount |
How to make it
1. Grate the cucumber using a daikon radish grater and drain in a colander.
② Pour boiling water over the okra to blanch, then cut into 3mm wide slices once cooled.
3. Mix the cucumber, shirasu, and okra in a bowl and the grated daikon radish salad is ready.
④ Peel the carrots and radishes with a root vegetable frill salad shavings and then shave them with a noodle peeler.
Cut the onion into 5mm wide wedges.
5. Mix rice flour and water in a bowl to make the batter. Add a pinch of salt (not included in the recipe).
⑥ Coat the vegetables with rice flour, coat them with the batter from ⑤, and fry in oil heated to 170℃. The batter should be crispy.
7. Boil the somen noodles and then rinse them thoroughly under running water while cooling them.
⑧Cut the green onions into small pieces.
9. Place the chilled noodle soup, somen noodles, kakiage tempura, and grated daikon radish dressing in a bowl in that order.
Drizzle some dark soy sauce over the grated daikon radish, sprinkle some green onions over the whole dish, and it's done!
Key points of the Kakiage Somen Noodles, Shirasu, and Okra Dressed with Grated Cucumber
It's a relatively easy recipe to make.
Enjoy the unique texture of grated cucumber.
It's a good idea to try adding seasonal vegetables to crispy kakiage!
