Recipe
Somen Rice (Somen-meshi) - Easier and Tastier than Sobameshi!
Ingredients
- 1bundle somen noodles
- 1tbsp sesame oil
- 50gground pork
- 20gscallions
- 20gcabbage
- 1bowl cooked rice
- 3pinches dashi powder
- Okonomiyakisauce (Otafuku brand preferred), to taste
- 1egg
- Choppedgreen onions, to taste
- Katsuobushi(bonito flakes), to taste
About "Somen Rice (Somen-meshi)"
Born as a revenge project from a TV show, Somen Rice (Somen-meshi) is a game-changer. By breaking the somen noodles into quarters before boiling, you save prep time and help them blend perfectly with the rice. Season the ground pork and vegetables with dashi powder, then toss in the freshly boiled somen without rinsing—its natural saltiness and starchiness act as a binder. Searing the okonomiyaki sauce over high heat adds a teppanyaki-style smokiness, making it even more delicious than traditional sobameshi.
Introduction to 動画 de 食堂とだか 料理人・戸高雄平 →
Tips for Making "Somen Rice (Somen-meshi)"
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Prep
- Break the somen noodles into quarters by hand before boiling. This saves you from having to chop them later and ensures they mix evenly with the rice and ingredients.
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Seasoning
- Skip salt and pepper when stir-frying the ground pork, and season it with dashi powder instead. Adding 3 pinches in total concentrates the umami flavor.
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Heat control
- After adding the somen, turn the heat to high and sear until the sauce is slightly charred. Scraping up and adding the caramelized bits from the bottom of the pan doubles the smoky aroma.
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Cooking tip
- Do not rinse the freshly boiled somen; add them directly while still hot. Retaining their natural saltiness and starchiness helps them act as a binder to bring the rice and ingredients together.
Ingredients for "Somen Rice (Somen-meshi)"
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How to Make "Somen Rice (Somen-meshi)"
- 1
Before boiling, break the somen noodles into quarters by hand.
- 2
Heat sesame oil in a frying pan, add the ground pork, and stir-fry until no longer pink.
- 3
Add the scallions, cabbage, cooked rice, and 3 pinches of dashi powder to the pork, and stir-fry while mixing everything together.
- 4
Bring water to a boil in a separate pot, add the broken somen noodles, and boil for about 1 minute.
- 5
Drain the boiled somen in a colander and add them directly to the frying pan without rinsing with water.
- 6
Drizzle in the okonomiyaki sauce until everything is evenly coated in a rich brown color, and mix well.
- 7
Turn the heat to high and sear until the sauce is slightly caramelized, scraping up any flavorful browned bits from the bottom of the pan.
- 8
Plate the dish and top with a fried egg cooked in vegetable oil.
- 9
Garnish generously with chopped green onions and bonito flakes to finish.
Food Science
Combining the inosinate found in pork, bonito flakes, and dashi powder with the glutamate in cabbage, scallions, and okonomiyaki sauce creates a powerful umami synergy. Additionally, searing the sauce over high heat triggers the Maillard reaction between amino acids and sugars, alongside sugar caramelization. This adds a smoky, deep flavor profile that elevates the overall deliciousness of the dish.
Detailed Commentary on "Somen Rice (Somen-meshi)"
* Content organized by topics from the video.
A Revenge Recipe Born from a TV Show Failure
As August brings relentless summer heat, Chef Todaka of "Shokudo Todaka" presents the finale of his summer somen arrangement series. He actually has a bitter memory of attempting Somen Rice (Somen-meshi)—a double-carb combo of somen noodles and rice—on a TV show cooking battle, where it was poorly received. The culprit was a mistake: he accidentally grabbed Worcestershire sauce instead of yakisoba sauce from the pantry. The wrong sauce completely ruined the flavor profile, leaving Chef Todaka deeply frustrated. Now, for his revenge, he is recreating his ideal Somen Rice for the first time, using the okonomiyaki sauce (Otafuku brand) he originally wanted to use, making it easy for anyone to cook at home.
The Key Step: Break the Noodles Before Boiling
The ingredients for one serving of Somen Rice are: 1 bundle of somen noodles, 1 tbsp of sesame oil, 50g of ground pork, 20g of scallions, 20g of cabbage, 1 bowl of cooked rice, 3 pinches of dashi powder, okonomiyaki sauce to taste, 1 egg, green onions to taste, and bonito flakes for the garnish. In a typical sobameshi, the noodles are chopped finely with a spatula while stir-frying, but chopping slippery somen in a home frying pan is incredibly difficult. Chef Todaka's pro-tip is to break the somen noodles into quarters by hand before boiling. This eliminates the hassle of chopping them later and ensures they mix evenly with the rice and other ingredients.
Seasoning with Dashi Powder for Deep Umami
Cooking begins by stir-frying the ingredients. Heat sesame oil in a pan, add the ground pork, and cook it through. The key here is to skip salt and pepper, and instead season the meat with dashi powder. Once the pork is cooked, add the coarsely chopped cabbage and scallions, and stir-fry. When the vegetables soften, add the warm cooked rice. While tossing the ingredients and rice together, add about two more pinches of dashi powder and stir-fry thoroughly. At this stage, the wonderful aroma of dashi and sesame oil will fill the air, instantly whetting your appetite.
No Rinsing Needed! Add Freshly Boiled Somen
While stir-frying, bring a separate pot of water to a boil. Once boiling, add the somen noodles broken into quarters and cook for about 1 minute. Drain them in a colander, but here is the crucial step: do not rinse them. Unlike regular somen, do not shock them in cold water; instead, add them directly into the frying pan with the stir-fried ingredients and rice while they are still hot. Skipping the rinse preserves the noodles' natural saltiness, moisture, and starchiness, which act as an essential binder to bring the rice and ingredients together seamlessly.
Sear on High Heat for a Smoky, Savory Finish
Once the somen is in, drizzle in the star of the seasoning: okonomiyaki sauce (Otafuku brand). Use enough sauce to coat everything in a beautiful, rich brown color. After mixing well, it's time for the pro-technique that doubles the flavor. Turn the heat to high and let it sit without stirring too much. Allowing the sauce to caramelize and slightly char adds a smoky, savory aroma, creating an authentic teppanyaki-style flavor. When plating, make sure to scrape up the delicious browned bits (okoge) stuck to the bottom of the pan and place them right on top.
An Incredible Harmony That Beats Sobameshi
To finish, heat vegetable oil in a pan to fry a sunny-side-up egg with a runny yolk, and place it on top of the plated Somen Rice. Garnish generously with green onions and bonito flakes for a vibrant finish. Taking his first bite, Chef Todaka praised it highly, saying, "Delicious! Why hasn't this existed before?" Because somen is thinner than yakisoba noodles and has a natural starchiness, it binds incredibly well with the rice, creating a harmonious texture and flavor that surpasses traditional sobameshi. Toppings like pickled red ginger or mayonnaise are also highly recommended. This dish opens up new possibilities for somen and is sure to satisfy hearty appetites.
About 動画 de 食堂とだか 料理人・戸高雄平
動画 de 食堂とだか 料理人・戸高雄平
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