Recipe

Three-Color Somen: A Refreshing Summer Noodle Recipe

動画 de 食堂とだか　料理人・戸高雄平

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Ingredients

About "Three-Color Somen (Somen Noodles with Shaved Vegetables)"

This is a creative twist on "Three-Color Somen" created by Yuhei Toda of the restaurant "Shokudo Todaka" in Gotanda, Tokyo. The key feature of this dish is using a peeler to shave asparagus and carrots into thin, colorful ribbons that mimic noodles. It's a highly nutritious and vibrant dish that lets you enjoy fresh vegetables alongside your noodles. Highly customizable with your favorite vegetables, this refreshing dish is absolutely perfect for hot summer days.

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Tips for Making "Three-Color Somen (Somen Noodles with Shaved Vegetables)"

  • 下準備

    アスパラはまず皮をピーラーで剥いてから、そのまま同じピーラーで薄く削り出して麺状にする

  • 下準備

    にんじんも同様にピーラーで皮を剥いた後、ピーラーで細く削り出して麺状にする

  • 湯通し

    アスパラとにんじんはそれぞれ熱湯に10秒程度くぐらせるだけでOK。さっと湯がく程度にとどめる

  • 冷却

    湯がいた野菜はすぐにボウルの氷水で冷やして食感と色を保つ

  • そうめんの茹で方

    野菜を湯がいた茹で汁をそのまま活用してそうめんを茹でると無駄がない

  • 茹で時間

    そうめんは約1分茹でる

  • アレンジ

    パプリカ・きゅうり・長いもなど好みの野菜でアレンジ可能

Ingredients for "Three-Color Somen (Somen Noodles with Shaved Vegetables)"

4 items

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  • 3bundles somen noodles (150g)
  • 3-4asparagus spears
  • 1carrot
  • Somendipping sauce (tsuyu), to taste

How to Make "Three-Color Somen (Somen Noodles with Shaved Vegetables)"

  1. 01

    Peel the outer skin of the asparagus using a vegetable peeler.

  2. 02

    Using the same peeler, shave the asparagus into thin, noodle-like ribbons.

  3. 03

    Peel the carrot.

  4. 04

    In the same way, use the peeler to shave the carrot into thin, noodle-like ribbons.

  5. 05

    Bring a pot of water to a boil. Prepare a bowl with ice and a strainer for cooling.

  6. 06

    Blanch the asparagus ribbons in the boiling water for about 10 seconds, then immediately transfer to ice water to cool.

  7. 07

    Blanch the carrot ribbons in the boiling water for about 10 seconds, then immediately transfer to ice water to cool.

  8. 08

    Using the same boiling water, cook the somen noodles for about 1 minute.

  9. 09

    Drain the cooked somen noodles and rinse thoroughly under cold running water to chill and firm them up.

  10. 10

    Arrange the asparagus, carrots, and somen noodles in a serving bowl, pour the somen dipping sauce over them, and serve.

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Detailed Commentary on "Three-Color Somen (Somen Noodles with Shaved Vegetables)"

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A Creative Twist on Summer Noodles

This recipe reimagines traditional Japanese somen noodles by incorporating vibrant vegetable ribbons. Created by Chef Yuhei Toda, it's a fun, visually stunning way to eat more veggies while enjoying a classic summer comfort food.

Tips for Perfect Vegetable Ribbons

To get the best texture, use a sharp Y-peeler and press firmly to get long, even ribbons. Blanching them for just 10 seconds keeps them crisp while removing any raw bitterness.

Customize with Your Favorite Veggies

Feel free to experiment with other vegetables! Zucchini, daikon radish, or cucumbers also work wonderfully when shaved into ribbons, making this recipe incredibly versatile.

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

動画 de 食堂とだか　料理人・戸高雄平

6,680人 subscribers ・ 和食・居酒屋料理

東京・五反田の居酒屋「食堂とだか」を運営する料理人・戸高雄平氏の公式チャンネルです。1984年生まれ、鹿児島県出身で、高校時代に茶碗蒸しに魅了されたことをきっかけに料理の世界へ進み、地元の居酒屋チェーンや東京の有名和食店で修業を積みました。2015年9月に独立し「食堂とだか」をオープン、その後「立呑みとだか」「虎ノ門とだか」など店舗を拡大し、本店はドラマ「孤独のグルメ」にも取り上げられました。チャンネルでは、家庭でも再現できるレシピ動画を中心に、食や料理に関する動画を発信しています。

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