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[Beat the Summer Heat & Devour in Seconds] You Can't Go Back! 3 Time-Saving Somen Noodle Recipes by Pro Chefs | #kurashiru #ChefsRecipeBook

Kurashiru [クラシル]

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Ingredients

About "3 Time-Saving Somen Noodle Recipes by Pro Chefs"

Three renowned chefs present three exquisite somen noodle variations ready in under 15 minutes. Discover tuna-sauce somen using tuna perfect for cold noodles, avocado somen flavored with garlic bacon oil, and spicy cod roe tomato yuzu somen—a fusion of Italian and Japanese flavors. By applying the professional tips on heat control, cutting, and plating shared by each chef, you can recreate restaurant-quality, beautiful, and delicious somen at home. These are time-saving, high-efficiency recipes that balance speed and flavor, perfect for beating summer fatigue.

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Tips for Making "3 Time-Saving Somen Noodle Recipes by Pro Chefs"

  • Ingredient Selection
    • For cold somen, choose proteins with a low melting point like fish (tuna). Avoid meats like beef, as the fat will solidify and ruin the texture.
  • Prep
    • Use a sharp knife when chopping green onions. A dull knife will bruise them and release bitterness.
  • Heat Control
    • Start the garlic bacon oil by placing sesame oil, garlic, and bacon in a cold pan, then turning the heat to low. Starting on high heat will burn the garlic and make it bitter.
  • Boiling
    • Dip the tips (1–2 cm) of the somen into boiling water to soften, then squeeze them together by hand before boiling for 1 to 1.5 minutes for a beautiful presentation.
  • Chilling
    • Once boiled, rinse somen under running water first to remove excess heat, then transfer to ice water. Do not chill in the fridge, as only the surface will cool; always use cold water to chill rapidly.
  • Finishing
    • Gently rub and wash the boiled somen in cold water to remove the oily or floury smell characteristic of the noodles.
  • Seasoning
    • If the tomato skin is tough, slice starting from the flesh side instead of the skin side to cut through easily.
  • Prep
    • When separating mentaiko from its skin, gently scrape the roe off using the back (spine) of the knife to leave the skin cleanly behind.
  • Soup Prep
    • When using shiro-dashi, use a 1:7 ratio of shiro-dashi to water (e.g., 50ml shiro-dashi to 350ml water) for a more elegant and delicate flavor than mentsuyu.
  • Plating
    • Garnish with green maple leaves or cucumber to create a refreshing, restaurant-quality presentation.

Ingredients for "3 Time-Saving Somen Noodle Recipes by Pro Chefs"

23 items

* Tap ingredient names to find on Amazon

How to Make "3 Time-Saving Somen Noodle Recipes by Pro Chefs"

  1. 1

    [How to make Tuna Sauce Somen] Open the canned tuna (in oil or water) and add it to the mentsuyu.

  2. 2

    Finely mince the green onion using a sharp knife.

  3. 3

    Dip the tips (1–2 cm) of the somen noodles into boiling water first to soften them, then squeeze and bundle them together by hand before boiling for 1 to 1.5 minutes.

  4. 4

    Once boiled, cool the somen under running water to remove excess heat, then transfer to ice water.

  5. 5

    Gently rub and wash the somen by hand to remove any oily or floury smell.

  6. 6

    Plate the somen in a flowing, elegant shape, pour the tuna sauce over it, and garnish with green onion and green maple leaves.

  7. 7

    [How to make Garlic Bacon Avocado Somen] Cut the bacon block into 5mm-wide strips.

  8. 8

    Pour sesame oil into a pan, and add the sliced garlic and bacon while the pan is still cold.

  9. 9

    Sauté over low heat to infuse the sesame oil with the garlic aroma and render the fat from the bacon.

  10. 10

    Cut around the avocado, split it open, and scoop out the flesh with a spoon.

  11. 11

    Place the avocado in a bowl and mash it with a fork.

  12. 12

    Add mentsuyu, lemon juice, and toasted sesame seeds, and mix well.

  13. 13

    Boil the somen, cool it rapidly under running water, and drain well.

  14. 14

    Toss the somen with the avocado sauce, and top with tomatoes, shiso leaves, and crispy bacon.

  15. 15

    [How to make Spicy Cod Roe Tomato Yuzu Somen] Cut the tomatoes starting from the flesh side (not the skin) and dice into 0.8cm cubes.

  16. 16

    Gently scrape the mentaiko using the back of a knife to separate the roe from the skin.

  17. 17

    In a bowl, combine the diced tomatoes, scraped mentaiko, and yuzu kosho, and mix well with a spatula.

  18. 18

    Mix 50ml of shiro-dashi with 350ml of water to make the soup.

  19. 19

    Boil the somen in plenty of water, cool under running water to remove excess heat, then transfer to ice water.

  20. 20

    Plate the somen and pour the cold shiro-dashi soup generously over it.

  21. 21

    Top with the tomato, mentaiko, and yuzu kosho mixture, and garnish with julienned cucumber.

  22. 22

    Drizzle about two swirls of olive oil over the top to finish.

Food Science

Why This Dish Tastes So Good

Combining the glutamic acid found in tomatoes, avocados, and mentsuyu with the inosic acid in tuna, bacon, and mentaiko creates an umami synergy that produces a deep, rich flavor. Additionally, the acidity of the lemon juice and tomatoes brightens the overall dish, while the spiciness of the yuzu kosho and the aroma of the garlic balance the five basic tastes, ensuring a flavor profile you won't grow tired of.

Umami CompoundsFive/Six Flavor Balance

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Detailed Commentary on "3 Time-Saving Somen Noodle Recipes by Pro Chefs"

* Content organized by topics from the video.

Chef Nozaki's Secret: Tuna for Cold Somen

Chef Hiromitsu Nozaki of the renowned Japanese restaurant "Waketokuyama" proposes "Tuna Sauce Somen" using store-bought canned tuna. You can use tuna in oil or water, making it an easy dish to whip up with pantry staples. According to Chef Nozaki, pairing cold somen with meat causes the meat's fat to solidify, ruining the texture. For example, the melting point of beef fat is around 40°C (104°F), whereas cold somen is served below 10°C (50°F). Therefore, using fish (tuna), whose fat does not solidify even when chilled, is key to making the perfect summer somen. Simply mixing tuna with mentsuyu provides a good source of animal protein and creates a rich, delicious sauce. While chopping green onions all at once is convenient, using a dull knife will release bitterness, so using a very sharp knife is crucial.

Pro Technique: Restaurant-Style Somen Plating

When boiling somen, people usually scatter the noodles vertically into the pot, but Chef Nozaki shares a unique "restaurant-style plating" technique that anyone can do at home. First, dip just 1 to 2 cm of the noodle tips into the boiling water. Once softened, squeeze and bundle them together by hand. Boiling them this way keeps the ends bound together, allowing for a beautifully aligned presentation after cooking. Boil for about 1 to 1.5 minutes. Once cooked, transfer to cold water and gently rub and wash the noodles. This removes the oily and floury smell characteristic of somen, resulting in a clean, smooth texture. Plate them in an elegant, flowing shape and garnish with green maple leaves for a refreshing, restaurant-quality dish.

Chef Goto's Avocado Somen & Low Heat Secret

Next up is French Chef Yusuke Goto, who prepares "Garlic Bacon Avocado Somen"—a dish you can devour in seconds even when summer heat saps your appetite. First, create the garlic bacon oil that serves as the umami base. Cut a block of bacon into 5mm-wide strips. Pour sesame oil into a pan, and add sliced garlic and the bacon while the pan is still cold. The most important step is to turn the heat to low only after adding the ingredients, heating them gradually. Sautéing over high heat from the start will quickly burn the garlic and make it bitter. Cooking slowly over low heat infuses the sesame oil with the garlic aroma while rendering the delicious fat from the bacon. The ideal heat level is when you hear a gentle, soft sizzling sound.

Ripe Avocado Sauce & Convenience Store Love

The sauce uses fully ripe avocado. Cut around the avocado, split it open, scoop out the flesh into a bowl, and mash it with a fork. Mix in mentsuyu, a secret splash of lemon juice (1/2 tsp), and toasted sesame seeds. The lemon juice prevents the avocado from discoloring and brightens the flavor. While the somen is boiling, the staff asks Chef Goto how he spends his days off. He laughs, saying he is always busy with cooking classes even on holidays, comparing himself to a tuna: "If I stop moving, I'll die." He also reveals a playful side, sharing his love for a nightly drink and "convenience store ice cream," passionately claiming no one can beat him in a conversation about convenience store sweets. Once boiled, the somen is cooled rapidly under running water, drained thoroughly, tossed with the avocado sauce, and topped with tomatoes, shiso leaves, and crispy bacon.

Chef Nakamura's Tomato & Mentaiko Hacks

The third chef is Italian Chef Kazunari Nakamura, who presents "Spicy Cod Roe Tomato Yuzu Somen"—the ultimate way to enjoy tomatoes in the summer. When cutting the star ingredient, medium tomatoes, the skin can sometimes be tough and hard to slice through. In such cases, cutting from the "flesh side" instead of the skin side allows you to slice easily without crushing the tomato. Dice the tomatoes into 0.8cm cubes. Next, to separate the mentaiko (spicy cod roe) from its skin, the pro technique is to gently scrape the roe off using the back (spine) of the knife, leaving the skin cleanly behind. Combine the diced tomatoes, scraped mentaiko, and the perfectly paired yuzu kosho in a bowl, and mix well with a spatula. The salt from the mentaiko and yuzu kosho draws out moisture from the tomatoes, making the sauce glisten beautifully.

Elegant Shiro-Dashi Soup & Chilling Somen

The soup is made simply by mixing shiro-dashi with water. The ratio is similar to kake udon broth—1 part shiro-dashi to 7 parts water (for example, 50ml of shiro-dashi to 350ml of water). Using shiro-dashi instead of mentsuyu yields an incredibly elegant and delicate flavor. To prevent the noodles from sticking together while boiling, it is important to use plenty of water so the temperature doesn't drop. When cooling the boiled somen, do not plunge them straight into ice water. First, rinse them under "running water" to remove the initial heat, then transfer them to ice water. Trying to cool them in the fridge or freezer will only chill the surface while leaving the inside warm. Rapidly cooling them with cold water is the professional rule to maximize the noodles' chewiness and smooth texture.

Tasting: A Fusion of Italian & Japanese Summer

Plate the boiled somen and pour the cold shiro-dashi soup generously over it. Mound the tomato, mentaiko, and yuzu kosho sauce on top, garnish with julienned cucumber, and finish with about two swirls of olive oil. Upon tasting, Chef Nakamura praised his own creation, calling it "so delicate!" The acidity of the tomatoes, the umami of the mentaiko, and the spicy kick of the yuzu kosho blend with the olive oil, tasting like a sophisticated Italian cold pasta, capellini. However, the refreshing aroma and texture of the cucumber instantly bring you back to "Japanese somen," evoking a nostalgic Japanese summer that feels best enjoyed with a gentle breeze from a fan rather than air conditioning.

About Kurashiru [クラシル]

Kurashiru [クラシル]

Kurashiru [クラシル]

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