Name: Plum Somen Noodles with Okra and Mozuku
Cuisine: 和食
Ingredients: Somen noodles: 2 bundles (50g per bundle); Shiso leaves (julienned): 4 leaves; Okra (stemmed, salt-rubbed, and sliced): 6; Honey-flavored pickled plums (umeboshi) (pitted and minced): 2; Seasoned mozuku seaweed (mozuku-su): 2 packs; White sesame seeds: to taste; Cucumber (cut into 1-2cm pieces and crushed): 1/2; Green onions: to taste; Mentsuyu (straight/undiluted noodle soup base): 150ml; Sesame oil: to taste; Crushed ice: to taste

About "Plum Somen Noodles with Okra and Mozuku"

This is a summer-style somen noodle dish combining okra and mozuku seaweed. It features a special broth made with pickled plums (umeboshi), seasoned mozuku vinegar, and crushed cucumber, along with salt-rubbed and blanched okra. Finished with sesame oil for richness and topped with crushed ice, it is a visually refreshing dish with a wonderfully smooth texture.

Introduction to 桝谷のSimple is best →

Tips for Making "Plum Somen Noodles with Okra and Mozuku"

Prep
- Cutting the cucumber into bite-sized pieces and crushing them with the flat side of a knife helps them absorb the broth better.
Prep
- After removing the stems, sprinkle the okra with salt and rub them together with both hands to remove the fuzzy surface.
Heat control
- Blanch the salt-rubbed okra in the somen boiling water for about 1 minute, then immediately shock in ice water to preserve its vibrant color.
Seasoning
- For the special broth, combine straight mentsuyu with cucumber, minced pickled plums, and mozuku, then finish with a splash of sesame oil for richness.
Heat control
- Boil the somen for the recommended time (about 2 minutes), wash thoroughly in cold water, and shock with ice for a cold, smooth texture.
Topping
- Make crushed ice by wrapping ice in a towel and crushing it with a stick; adding it right before serving enhances the cool, refreshing presentation.

Ingredients for "Plum Somen Noodles with Okra and Mozuku"

11 items

* Tap ingredient names to find on Amazon

Somennoodles: 2 bundles (50g per bundle)
Shisoleaves (julienned): 4 leaves
Okra(stemmed, salt-rubbed, and sliced): 6
Honey-flavoredpickled plums (umeboshi) (pitted and minced): 2
Seasonedmozuku seaweed (mozuku-su): 2 packs
Whitesesame seeds: to taste
Cucumber(cut into 1-2cm pieces and crushed): 1/2
Greenonions: to taste
Mentsuyu(straight/undiluted noodle soup base): 150ml
Sesameoil: to taste
Crushedice: to taste

How to Make "Plum Somen Noodles with Okra and Mozuku"

1
Bring water to a boil for cooking the somen noodles, and first blanch the okra for 1 minute.
2
Cut the cucumber into bite-sized pieces and crush them with the flat side of a knife.
3
Place the crushed cucumber in a bowl and toss with white sesame seeds.
4
Remove the stems from the okra, sprinkle with salt, and rub them together with both hands to remove the fuzz.
5
Blanch the salt-rubbed okra in the boiling somen water for about 1 minute.
6
Once blanched, immediately transfer the okra to ice water to cool.
7
Pour 150ml of straight mentsuyu into a bowl and add the sesame-tossed cucumber.
8
Add 2 pitted and finely minced pickled plums.
9
Add 2 packs of mozuku seaweed along with their vinegar sauce.
10
Finely chop the cooled okra, add it to the bowl, and mix everything well.
11
Add a splash of sesame oil to finish.
12
Boil the somen noodles according to the package instructions (about 2 minutes).
13
Drain the cooked somen in a colander, wash thoroughly under cold running water, and chill with ice.
14
Plate the somen noodles in a bowl and pour the chunky special broth generously over them.
15
Top with a generous amount of green onions, white sesame seeds, and julienned shiso leaves.
16
Finally, scatter crushed ice over the top to complete the dish.

Food Science

Why This Dish Tastes So Good

Combining the umami of mentsuyu with the acidity and saltiness of pickled plums and mozuku vinegar, plus the richness of sesame oil, balances the five basic tastes to create a deep flavor profile. Additionally, rubbing the okra with salt controls moisture, drawing out excess water to improve texture and color vibrancy. Finally, rapidly cooling the boiled somen in ice water tightens the starches, creating a firm, smooth texture.

Five/Six Tastes BalanceMoisture ControlTemperature & Thermal Reactions

Detailed Commentary on "Plum Somen Noodles with Okra and Mozuku"

* Content organized by topics from the video.

Opening Chat: 'Summer Drives People Crazy'

Chef Masuya starts off looking a bit emotionally unstable. He shares that his restaurant's phone was out of service last month and was only recently restored, and talks about a customer who told him to 'stop wearing glasses.' He was advised to switch to gold-rimmed ones, and he actually puts on a pair of gold-rimmed glasses to goof around. He then quotes Japanese cuisine pro Chef Kasahara's famous line, 'Summer drives people crazy,' sharing his theory that summer is filled with romantic affairs. While claiming he avoids it all 'like an undersea tunnel,' he hints that he was quite popular in his 20s and 30s, kicking off the video with a lively chat.

Ingredients for 'Men and Women's Somen'

Today's recipe is a perfect summer somen variation called 'Okra & Mozuku Slimy Somen.' Chef Masuya also calls it 'Men and Women's Somen' or 'Simple is Best Somen.' The ingredients are a unique combination of the staff and cast's favorite foods: 2 honey-flavored pickled plums (Acchan's favorite), 2 packs of mozuku (Hikicchan's favorite), 6 pieces of okra (the Chef's favorite), 4 shiso leaves (Ohno-kun's favorite), 1/2 cucumber (Yoshida-san's favorite), white sesame seeds and green onions (Mori-san's favorite), and the star of the dish, 2 bundles of somen noodles. We will make a bowl packed with everyone's favorites.

Prepping the Cucumber and Okra

Cooking begins with prepping the cucumber. After cutting the cucumber into bite-sized pieces, crush them with the flat side of a knife. Crushing them is a professional tip that allows the broth to absorb better later. Place the crushed cucumber in a bowl and toss with a bit of white sesame seeds. Next is the okra. After cutting off the stems, sprinkle with salt and rub them together with both hands to remove the fuzzy surface. Blanch this salt-rubbed okra for about 1 minute using the water prepared for boiling the somen. Once cooked, immediately plunge the okra into ice water to cool and preserve its vibrant color.

Making the Special Broth and Boiling Somen

Next, make the special broth that defines the flavor. Pour 150ml of straight mentsuyu into a bowl, then add the sesame-tossed cucumber. Add 2 pitted and finely minced pickled plums, and empty 2 packs of mozuku along with their vinegar sauce directly into the bowl. Finely chop the cooled okra, add it to the bowl, and mix everything well. Tasting it, Chef Masuya praises his own work, saying, 'So good!' His secret touch is adding a splash of sesame oil at the end for extra richness. Once the broth is ready, add the somen to boiling water and cook for about 2 minutes as directed.

Making Crushed Ice with the 'Sayama Stick'

Here, Chef Masuya pulls out a thick wooden stick. He calls it the 'Sayama Stick' after the legendary professional wrestler Satoru Sayama (the original Tiger Mask) and playfully does an impression of him. The purpose of this stick is to make crushed ice for the topping. Place a few ice cubes on a dry towel, wrap them up, and strike them vigorously with the 'Sayama Stick' to crush them finely. Once the somen is boiled, drain it in a colander, wash it thoroughly under cold water, and shock it with ice. This extra step is crucial for achieving cold, smooth, and delicious somen.

Plating, Tasting, and Customization Ideas

Now for the final plating. Neatly mound the chilled somen on a plate and pour the chunky special broth generously over it. Top with a mountain of green onions, white sesame seeds, and julienned shiso, and finally scatter the crushed ice to complete the visually refreshing 'Okra & Mozuku Slimy Somen.' Staff members Kao-chan and Acchan taste it and rave, 'Delicious! So refreshing!' Chef Masuya suggests variations like adding tomatoes, baby sardines (shirasu), fried tofu (aburaage), or yakitori, while playfully grumbling about condescending viewer comments like 'This would also taste good in it,' wrapping up the video on a humorous note.

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