No Knife Needed! 4 Easy Somen Noodle Upgrades with Convenience Store Ingredients | Nihonbashi Yukari Chef Kimio Nonaga

• Somennoodles, to taste

Eggplant Tsuyu

• Friedeggplant (convenience store pre-made), to taste
• Mentsuyu(noodle soup base, store-bought), to taste
• Water,to taste
• Condiments(green onions, ginger, etc.), to taste

Eel Tantan Tsuyu

• Unagikabayaki (grilled eel, store-bought/convenience store), to taste
• Sesamesauce (store-bought), to taste
• Mentsuyu(noodle soup base, store-bought), to taste
• Water,to taste
• Chilioil, a small amount
• Condiments(green onions, etc.), to taste

Fried Chicken Tartar Tsuyu

• Karaage(Japanese fried chicken, convenience store pre-made), to taste
• Tartarsauce (store-bought), to taste
• Mentsuyu(noodle soup base, store-bought), to taste
• Water,to taste
• Lemon,to taste

Jade Tsuyu

• Cucumber,to taste
• Shisoleaves (green perilla), to taste
• Mentsuyu(noodle soup base, store-bought), to taste
• Water,to taste
• Salt,a pinch

Eggplant Tsuyu

1. 1

   Prepare store-bought or convenience store fried eggplant and break it into bite-sized pieces (no knife needed).

2. 2

   Dilute the mentsuyu with water according to package instructions and chill it.

3. 3

   Pour the mentsuyu into a bowl, top with the fried eggplant, and garnish with condiments (green onions and ginger).

4. 4

   Serve alongside boiled and rinsed somen noodles.

Eel Tantan Tsuyu

1. 1

   Break the store-bought unagi kabayaki into bite-sized pieces (no knife needed, or you can use kitchen shears).

2. 2

   Combine the mentsuyu base with store-bought sesame sauce, and adjust the strength with water to your liking.

3. 3

   Add a few drops of chili oil to give it a tantan-style flavor.

4. 4

   Pour the sauce into a bowl, top with the unagi kabayaki, and garnish with condiments like green onions.

5. 5

   Serve alongside boiled and rinsed somen noodles.

Fried Chicken Tartar Tsuyu

1. 1

   Prepare convenience store karaage (use as is, no knife needed).

2. 2

   Dilute the mentsuyu with water according to package instructions and chill it.

3. 3

   Pour the mentsuyu into a bowl, top with the karaage, and drizzle with tartar sauce.

4. 4

   Squeeze some lemon juice over it to add flavor.

5. 5

   Serve alongside boiled and rinsed somen noodles.

Jade Tsuyu

1. 1

   Place the cucumber and shiso leaves in a blender, add mentsuyu and water, and blend until smooth.

2. 2

   Adjust the taste with salt, then strain to create a smooth, green dipping sauce.

3. 3

   Chill thoroughly, then pour into a bowl.

4. 4

   Serve alongside boiled and rinsed somen noodles.

How to Boil Somen

1. 1

   Bring a generous amount of water to a boil in a large pot.

2. 2

   Add the somen noodles to the boiling water while gently separating them, and boil for slightly less than the package instructions.

3. 3

   Once boiled, drain in a colander and wash thoroughly under running water, rubbing gently to remove any starchiness.

4. 4

   Shock in ice water to firm them up, drain well, and plate.