Name: Somen Noodles with Burnt Garlic and Mushrooms
Cuisine: 和食
Ingredients: Somen noodles: 3 bundles (50g per bundle, 150g total); Shimeji mushrooms: 1 pack (torn into bite-sized pieces by hand); Maitake mushrooms: 1 pack (torn into bite-sized pieces by hand); King oyster mushrooms: 1 pack (torn into bite-sized pieces by hand); Mentsuyu (straight): 150ml; Garlic oil: 2 tbsp; Salt: a pinch; Olive oil: 2 tbsp; Ice: to taste

About "Somen Noodles with Burnt Garlic and Mushrooms"

This refreshing summer somen recipe features three types of mushrooms—shimeji, maitake, and king oyster—dry-roasted without oil to bring out their rich aroma and umami, served over chilled somen noodles. Pouring hot, slow-cooked burnt garlic oil over the top transforms basic store-bought tsuyu into a deeply flavorful, gourmet sauce. Tearing the mushrooms by hand instead of using a knife creates rough edges that absorb the oil and seasonings beautifully. The somen noodles are thoroughly washed in ice water after boiling to remove excess starch, ensuring a perfectly chilled and crisp texture.

Introduction to 桝谷のSimple is best →

Tips for Making "Somen Noodles with Burnt Garlic and Mushrooms"

Prep
- Tear mushrooms by hand instead of using a knife. The rough edges allow seasonings and oil to absorb better, coating them with flavor.
Heat control
- Dry-roast the mushrooms over medium heat with a pinch of salt and no oil at first. Evaporating the moisture brings out their natural aroma.
Heat control
- Slowly cook the garlic oil in a separate small frying pan over low heat, and turn off the heat once it is lightly browned.
Finishing
- Add olive oil and stir-fry only after the mushrooms are thoroughly browned.
Boiling & Chilling
- Immediately wash the cooked somen in ice water, rubbing gently to remove starch and chill them completely.
Plating
- Layer somen, mushrooms, ice, and mentsuyu in the bowl, then finish by sizzling the hot burnt garlic oil over the top.
Variations
- Add ginger, shiso, or white sesame seeds to taste, or add pork to make it heartier and expand your options.

Ingredients for "Somen Noodles with Burnt Garlic and Mushrooms"

9 items

* Tap ingredient names to find on Amazon

Somennoodles: 3 bundles (50g per bundle, 150g total)
Shimejimushrooms: 1 pack (torn into bite-sized pieces by hand)
Maitakemushrooms: 1 pack (torn into bite-sized pieces by hand)
Kingoyster mushrooms: 1 pack (torn into bite-sized pieces by hand)
Mentsuyu(straight): 150ml
Garlicoil: 2 tbsp
Salt:a pinch
Oliveoil: 2 tbsp
Ice:to taste

How to Make "Somen Noodles with Burnt Garlic and Mushrooms"

1
Tear the shimeji, maitake, and king oyster mushrooms by hand into bite-sized pieces.
2
Without adding oil, place the torn mushrooms in a frying pan, sprinkle with a pinch of salt, and dry-roast over medium heat until nicely browned.
3
Once the mushrooms are browned, drizzle in olive oil (2 tbsp) and stir-fry everything together.
4
Bring a generous amount of water to a boil in a separate pot and cook the somen noodles according to the package instructions.
5
Immediately drain the cooked somen, wash them thoroughly in ice water by rubbing gently to remove starch, and chill them completely.
6
Pour garlic oil (2 tbsp) into a small frying pan, cook slowly over low heat until lightly browned, then turn off the heat.
7
Lightly drain the somen, place them in a serving bowl, and top with a generous amount of the stir-fried mushrooms.
8
Add a few ice cubes and pour cold mentsuyu (150ml) over the noodles.
9
Finally, drizzle the hot burnt garlic oil over the top and serve.

Detailed Commentary on "Somen Noodles with Burnt Garlic and Mushrooms"

* Content organized by topics from the video.

Broken Restaurant Phone? An Emergency Start

At the beginning of the video, Chef Kiritani starts with a greeting, "Good morning! Oh, good evening," but something seems off. It turns out that on the day of filming (July 11th), the landline at Osteria Lucca broke, prompting him to frantically beg the staff to "upload this video as soon as possible!" Since the phone was down, he wanted to use YouTube as an emergency announcement to customers. He jokingly suggests a radical solution: "Honestly, with my lifestyle, I don't think I need a phone anymore. Letters are fine. I think God is telling me to do that," drawing laughter from those around him. Although the phone number eventually changed, this lively opening talk fully showcases the chef's free-spirited and charming personality.

A New Style of Somen for a Famous Artist

The recipe introduced this time is "Burnt Garlic and Mushroom Somen," perfect for the hot summer. Chef Kiritani expresses his desire to send this recipe to a "certain famous artist" via YouTube. That person is Shuichi Ikemori of DEEN, who is famous as a somen enthusiast (his photo appears in the video, though his name is kept quiet). Calling it "You Got YouTube" instead of "You Got Mail," the chef wants to deliver this recipe like a love letter. When teased by the staff asking, "Who is that person?" he happily shows his shy side, saying, "I can't tell you! I haven't gotten his permission." With such passion poured into it, the cooking starts for this new-style, exquisite recipe that elevates regular somen by two levels.

Simple Yet Deep! Specially Selected Ingredients

The ingredients used this time are extremely simple. The main components are somen noodles (150g) and a few varieties of your favorite mushrooms. In the video, one pack each of shimeji, maitake, and king oyster mushrooms are used. Using multiple types of mushrooms is recommended because the variety adds depth to the umami. The base seasoning is mentsuyu (straight type, 150ml). Furthermore, the key highlight of this dish that dramatically transforms the flavor is the secret ingredient: garlic oil (2 tbsp). This is olive oil infused with minced garlic, which is cooked into burnt garlic for the finishing touch. With such simple ingredients, the composition shines with professional techniques that maximize the natural flavors of each component.

Tearing by Hand Is Key! Mushroom Prep

First, prepare the mushrooms. Tear the maitake, shimeji, and king oyster mushrooms into bite-sized pieces. Here, the chef emphasizes "tearing by hand." By tearing them irregularly without a knife, the rough edges allow the seasonings and oil to absorb better, resulting in a more delicious finish. During this prep, the chef starts teasing staff member Ohno-kun, who is participating in a shoot for the first time in a month. However, the chef coldly brushes him off, saying, "I have nothing to say about Ohno-kun now that the cooking has started," causing bursts of laughter. He also shares self-deprecating stories, such as a regular customer saying they "fell in love with Massia's (the chef's) right hand," and another customer drunkenly telling him, "You're really careless, aren't you?" making it a lively and laughter-filled segment.

Bringing Out Aroma! The Secret of Dry-Roasting

Place the torn mushrooms in a frying pan, sprinkle with a pinch of salt, and dry-roast them over medium heat without any oil. The key point here is not using any oil at first. In response to the question, "Why dry-roast first?" the chef explains, "To bring out the aroma." By slowly roasting the mushrooms while evaporating their moisture, their natural, rich fragrance bursts forth all at once. The chef passionately talks about the appeal of mushrooms, joking, "I don't think you've ever eaten matsutake mushrooms, but I'd love to talk to someone who has. The aroma, you know." He also teaches that mushrooms are extremely good for the gut—often called the "second brain"—providing gut-regulating benefits and a sense of fullness, making them a healthy ingredient to consume in abundance when suffering from summer fatigue.

Burnt Garlic Is Key! Finishing in One Go

Once the mushrooms have a nice sear, drizzle in olive oil (2 tbsp, about 4 turns of the bottle) and stir-fry everything together. Simultaneously, boil the somen noodles (2 bundles) in plenty of water according to the package instructions. The secret to deliciousness is to immediately wash the cooked somen thoroughly in ice water to remove starch and chill them. Next, pour garlic oil (2 tbsp) into a small frying pan and cook slowly over low heat to make fragrant "burnt garlic." Arrange the chilled somen on a plate, top with a generous amount of the stir-fried mushrooms, add a few ice cubes, and pour cold mentsuyu over it. Finally, sizzling the hot burnt garlic oil over the top completes this mouthwatering, ultimate somen dish.

Standard Tsuyu Transformed! Rave Reviews

Osteria Lucca staff members Kao-chan and At-chan taste the completed somen. The moment they take a bite, they shower it with praise: "This is incredibly delicious!" and "It doesn't taste like what we usually eat!" Although the base is store-bought mentsuyu, the addition of umami from the dry-roasted mushrooms and the fragrance of the burnt garlic oil poured at the end transforms it into a deep flavor reminiscent of high-end Chinese or Italian cuisine. The chef suggests variations: "You can add ginger, shiso, or white sesame seeds if you like, or add pork to make it a hearty dish that growing kids will love." At the end, he previews the next episode in the "Somen Cha-Cha-Cha" series, featuring plum somen with okra and mozuku seaweed.

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