Recipe
Tomato & Egg Stir-Fry Somen Noodles: Chunky tomatoes with a secret touch of curry powder for a perfect summer dish
Ingredients
- Somennoodles: 1 bundle
- Mentsuyu(3x concentrated): 1 tbsp
- Eggs:4
- Worcestershiresauce: 1 tbsp
- Currypowder: 1 tsp
- Sesameoil: 1 tsp
- Tomato:1/2
- Bacon(half-length): 6 strips
About "Tomato and Egg Stir-Fry Somen"
A dish of boiled somen noodles seasoned with tsuyu, topped with a soft-scrambled egg mixture containing curry powder and Worcestershire sauce, stir-fried with tomatoes and bacon. This recipe adapts the classic Chinese 'stir-fried tomato and egg' for somen noodles, where the aroma of curry powder and the richness of Worcestershire sauce create a spicy flavor perfect for summer. All ingredients are easily accessible, and a single serving can be made quickly. The acidity of the tomatoes, the saltiness of the bacon, and the creaminess of the soft-cooked eggs coat the somen beautifully, making it easy to eat even on hot summer days when appetite is low.
Introduction to 動画 de 食堂とだか 料理人・戸高雄平 →
Tips for Making "Tomato and Egg Stir-Fry Somen"
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Prep
- Boil the somen for 1 minute, rinse in cold water to remove starch, and drain well. Since it is topped with a warm stir-fry, it doesn't need to be ice-cold; slightly lukewarm is fine.
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Somen Seasoning
- Coat the somen with undiluted 3x concentrated mentsuyu. Mr. Todaka's secret is using it undiluted to prevent the dish from becoming watery.
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Egg Seasoning
- Whisk 4 eggs with 1 tbsp of Worcestershire sauce and 1 tsp of curry powder to season the eggs. This secret seasoning dramatically transforms simple somen.
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Stir-Frying
- Slowly cook the bacon in sesame oil until crispy. Once the fat renders, add the tomato wedges to soften before pouring in the egg mixture.
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Heat Control
- After adding the eggs, stir gently and control the heat to keep them soft and runny. It is crucial to pour them over the somen quickly before they overcook from residual heat.
Ingredients for "Tomato and Egg Stir-Fry Somen"
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How to Make "Tomato and Egg Stir-Fry Somen"
- 1
Bring water to a boil in a pot, add 1 bundle of somen noodles, and boil for about 1 minute.
- 2
Rinse the cooked somen under cold running water, rubbing gently to remove starch, then drain well in a strainer.
- 3
Transfer the somen to a bowl, add 1 tbsp of undiluted 3x concentrated mentsuyu, toss well, and spread evenly onto a serving plate.
- 4
Crack 4 eggs into another bowl, add 1 tbsp of Worcestershire sauce and 1 tsp of curry powder, and whisk well to make the egg mixture.
- 5
Heat 1 tsp of sesame oil in a frying pan and stir-fry 6 strips of half-cut bacon until crispy.
- 6
Once the fat renders from the bacon, add 1/2 tomato cut into wedges and cook until softened.
- 7
Pour in the egg mixture all at once and stir gently but quickly to cook to a soft, runny scramble.
- 8
Quickly pour the eggs over the prepared somen noodles before they overcook from residual heat, and serve.
Detailed Commentary on "Tomato and Egg Stir-Fry Somen"
* Content organized by topics from the video.
TV Show Behind-the-Scenes & Somen Showdown
Mr. Todaka shares a story about his recent appearance on Nippon TV's 'X Seconds Later, New World,' where he participated in a somen cooking battle. It was a genuine showdown where he wasn't even told what ingredients would be available until the day of the shoot. Struggling with an unfamiliar kitchen and a tight time limit, he unfortunately lost. His opponent was a somen expert with over 1,800 recipes, compared to Todaka's 15. Although he felt it was an impossible match, he fought hard until the end. Channeling the frustration of this defeat, he presents this YouTube video under 'Somen Todaka' to share a refined, upgraded version of the special somen recipe he showcased on TV.
The Appeal of Tomato & Egg Somen & Ingredients
Today, we are introducing 'Tomato and Egg Stir-Fry Somen,' perfect for the hot summer. For those tired of eating boiled somen with plain mentsuyu, this recipe offers an easy upgrade using everyday ingredients. You will need 1 bundle of somen, 1 tbsp of 3x concentrated mentsuyu, 4 eggs, 1 tbsp of Worcestershire sauce, 1 tsp of curry powder, 1 tsp of sesame oil, 1/2 tomato, and 6 strips of half-cut bacon. Based on the classic Chinese stir-fried tomato and egg, this dish uses curry powder and Worcestershire sauce as secret ingredients to create a spicy, appetizing flavor. To redeem himself after the TV defeat, Mr. Todaka proudly presents this simple yet surprisingly magical dish.
Somen Boiling Tips & Summer Heat Chit-Chat
We start by boiling the somen. Add 1 bundle of somen to boiling water and cook for about 1 minute. While it cooks, Mr. Todaka chats about summer, mentioning that although he dislikes the heat, it is still better than winter, and that Tokyo's summer is much more humid than his hometown of Kagoshima. He also recalls a tip from a somen researcher that boiling somen in a frying pan is convenient because you don't need a large pot, and says he wants to try that method next time. Since somen cooks very quickly (1 to 1.5 minutes), preparing the next steps efficiently while it boils is key to a delicious result.
Chilling the Somen & Seasoning Secrets
Once boiled, immediately rinse the somen in cold water to remove starch and firm them up. Since we will top them with a warm tomato and egg stir-fry, the noodles don't need to be ice-cold; slightly lukewarm is fine. After draining them thoroughly in a strainer, transfer them to a bowl. Here, add 1 tbsp of 3x concentrated mentsuyu without diluting it. Mr. Todaka's secret is using undiluted mentsuyu to prevent the dish from becoming watery. Toss the noodles well to coat them with flavor, then spread them evenly onto a serving plate.
Egg Mixture with Curry & Worcestershire Sauce
Next, prepare the egg mixture for the stir-fry topping. Crack 4 eggs into a separate bowl. Add 1 tbsp of Worcestershire sauce and a secret touch of 1 tsp of curry powder. Whisk thoroughly with a whisk or chopsticks to season the eggs. The richness of the Worcestershire sauce combined with the spicy aroma of the curry powder elevates this beyond a simple Chinese-style stir-fry, creating a deep flavor perfect for summer. This seasoned egg mixture plays a crucial role in dramatically transforming simple somen noodles into something incredibly delicious.
Stir-Frying Bacon, Tomato & Soft Eggs
Heat 1 tsp of sesame oil in a frying pan and slowly cook 6 strips of half-cut bacon until crispy. Once the delicious fat renders from the bacon, add 1/2 tomato cut into wedges. When the tomato absorbs the oil and softens slightly, pour in the curry-flavored egg mixture all at once. The ultimate trick is to stir gently but quickly over controlled heat to keep the eggs soft and runny. Before the residual heat overcooks the eggs, quickly pour them over the somen on the plate to complete this hearty 'Tomato and Egg Stir-Fry Somen.'
Taste Test: Curry-Scented Tomato & Egg Somen
Looking at the finished dish, Mr. Todaka exclaims, 'This looks absolutely delicious!' Taking a bite with the runny egg coating the somen, he praises it, saying, 'This is exactly what you want to eat in summer!' The refreshing acidity of the tomato and the aroma of the curry powder match perfectly, making it easy to eat even when you have no appetite. The saltiness of the crispy bacon also adds a great accent. It is so delicious that he laughs, saying, 'Even though it's somen, it makes me want rice—it tastes like a main dish!' This versatile recipe can also be made with shrimp or chicken, so please give it a try this summer.
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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