Name: Somen Noodles with Canned Mackerel and Eggplant Dipping Sauce
Cuisine: 和食
Ingredients: Somen noodles 200g; Canned mackerel in water 1 can; Eggplant 1; Aburaage (deep-fried tofu pouch) 1 sheet; Scallions 3; Sesame oil 1 tsp; Water 250ml; Mentsuyu (3x concentrated noodle soup base) 80ml; Toasted white sesame seeds 2 tsp; Chili oil to taste

About "Somen Noodles with Canned Mackerel and Eggplant Dipping Sauce"

A microwave-only recipe for somen noodles with a dipping sauce packed with canned mackerel and eggplant. The dipping sauce features a rich broth made using the mackerel with its canning liquid, tender eggplant coated in sesame oil, and deep-fried tofu. Dip cold somen noodles into the piping hot dipping sauce—a perfect recipe to beat the summer heat without using the stove.

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Video Timestamps

Tips for Making "Somen Noodles with Canned Mackerel and Eggplant Dipping Sauce"

Prep
- After slicing the eggplant diagonally into 1cm pieces, rinse and gently squeeze it to let the spongy flesh absorb water. This ensures a melt-in-your-mouth texture without drying out after microwaving.
Prep
- Toss the water-soaked eggplant with 1 tsp of sesame oil before microwaving. This oil coating prevents the skin from discoloring, keeping it a beautiful purple.
Heat control
- Microwave the eggplant loosely covered with plastic wrap at 600W for 2 minutes. Microwave the entire dipping sauce at 600W for about 6 minutes. Adjust times based on eggplant size.
Seasoning
- Add the canned mackerel along with all its canning liquid, which is packed with fish umami. When adjusting the mentsuyu, aim for a flavor slightly saltier than typical miso soup to pair well with cold noodles.
Cooking tip
- Gently break up the mackerel with chopsticks, leaving large chunks intact to maintain its presence as a key ingredient.

Ingredients for "Somen Noodles with Canned Mackerel and Eggplant Dipping Sauce"

10 items

* Tap ingredient names to find on Amazon

Somennoodles 200g
Cannedmackerel in water 1 can
Eggplant1
Aburaage(deep-fried tofu pouch) 1 sheet
Scallions3
Sesameoil 1 tsp
Water250ml
Mentsuyu(3x concentrated noodle soup base) 80ml
Toastedwhite sesame seeds 2 tsp
Chilioil to taste

How to Make "Somen Noodles with Canned Mackerel and Eggplant Dipping Sauce"

1
Cut the stem off 1 eggplant and slice diagonally into 1cm-thick pieces.
2
Place the sliced eggplant in a bowl, rinse quickly with water, and gently squeeze with your hands to let the spongy flesh absorb water.
3
Lightly drain the eggplant and transfer to an 18cm heatproof bowl.
4
Add 1 tsp of sesame oil to the eggplant and toss well to coat.
5
Cover the bowl loosely with plastic wrap and microwave at 600W for 2 minutes.
6
While microwaving, thinly slice 3 scallions.
7
Cut 1 sheet of aburaage into 1cm-wide strips.
8
Remove the eggplant from the microwave and take off the plastic wrap.
9
Add 1 can of mackerel, including all the canning liquid, to the bowl with the eggplant.
10
Gently break up the mackerel with chopsticks, leaving large chunks intact.
11
Add 250ml of water and 80ml of mentsuyu (3x concentrate).
12
Taste and adjust the saltiness (it should be slightly saltier than typical miso soup).
13
Add the sliced aburaage.
14
Cover loosely with plastic wrap again and microwave at 600W for about 6 minutes.
15
Boil the somen noodles in plenty of water, then rinse under cold water to chill.
16
Thoroughly drain the chilled somen noodles, squeezing out excess water, and place on a plate.
17
Pour the piping hot dipping sauce into individual serving bowls.
18
Scatter the sliced scallions over the somen noodles.
19
Sprinkle 2 tsp of toasted white sesame seeds over the top.
20
Drizzle with chili oil to taste and serve.

Food Science

Why This Dish Tastes So Good

Combining the rich inosinic acid in canned mackerel with the glutamic acid in the kelp and bonito flakes of the mentsuyu creates an umami synergy, resulting in a deep, rich flavor. Additionally, adding the spiciness of chili oil and the aroma of sesame oil to the sweet and salty mentsuyu balances the taste profile, creating a multi-dimensional flavor. Furthermore, letting the eggplant absorb water before microwaving controls the moisture, preventing it from shrinking and keeping it juicy.

Umami SynergyFlavor BalanceMoisture Control

Detailed Commentary on "Somen Noodles with Canned Mackerel and Eggplant Dipping Sauce"

* Content organized by topics from the video.

Eggplant Prep: Slicing and Soaking

Today, we are making Somen Noodles with Canned Mackerel and Eggplant Dipping Sauce, a dish packed with ingredients that you can make entirely in the microwave without using the stove. It's the perfect recipe to beat the summer heat. First, prepare one of our main ingredients, eggplant. Cut off the stem and slice it diagonally into 1cm-thick pieces. Once sliced, place the eggplant in a bowl and rinse it quickly with water. The key here is to gently squeeze the eggplant with your hands. Letting the spongy flesh of the eggplant absorb plenty of water prevents it from drying out in the microwave, resulting in an incredibly tender and melt-in-your-mouth texture. After letting it absorb water, lightly drain it and transfer it to a slightly larger heatproof bowl (about 18cm).

Coating with Sesame Oil and Microwaving

Now for a quick tip to make the eggplant taste amazing. Add 1 tsp of sesame oil to the eggplant in the heatproof bowl and toss well to coat. Coating the eggplant with oil before microwaving prevents the skin from discoloring, keeping it a beautiful, vibrant purple. If you microwave it without oil, the color will fade and look unappealing, so this extra step is crucial. Once the oil is evenly distributed, cover the bowl loosely with plastic wrap. Place it in the microwave and cook at 600W for 2 minutes. The cooking time may vary slightly depending on the size of the eggplant, so adjust as needed.

Preparing the Toppings and Fried Tofu

While the eggplant is microwaving, let's prepare the toppings. First, take 3 scallions to add color and flavor, and slice them thinly. You can substitute these with green onions, or omit them if you prefer, but the sharp kick of scallions ties the flavors together beautifully. Next, prepare 1 sheet of aburaage (deep-fried tofu pouch), which will soak up all the delicious broth, and cut it into 1cm-wide strips. Adding aburaage elevates the flavor of the dipping sauce significantly. Once these prep steps are done, take the eggplant out of the microwave. When you remove the plastic wrap, you'll see the eggplant is perfectly tender and the skin is beautifully glossy.

Rich Dipping Sauce with Canned Mackerel

Now, let's combine the dipping sauce ingredients in the bowl with the tender eggplant. Here comes our other star ingredient: 1 can of mackerel in water. Pour the entire can, including all the liquid, into the bowl. The canning liquid is packed with the savory umami of the fish, making it an incredible broth base. Try not to break up the mackerel too finely so it keeps its presence in the dish; just gently break it into large chunks with chopsticks. Next, add 250ml of water and 80ml of 3x concentrated mentsuyu (noodle soup base). Since the concentration of mentsuyu varies by brand, taste it at this stage and adjust. The ideal strength for a dipping sauce meant for cold noodles is 'slightly saltier than typical miso soup.' Finally, add the sliced aburaage, cover with plastic wrap again, and microwave.

Preparing the Noodles and Microwave Benefits

While the dipping sauce is heating in the microwave, let's boil the noodles. We are using somen noodles today, but you can use any cold noodles you like, such as hiyamugi, udon, or ramen noodles. Boil the somen in plenty of water, or use the popular microwave method if you prefer. Once cooked, rinse them thoroughly under cold water to chill, squeeze out the excess water, and plate them. The dipping sauce needs to microwave at 600W for about 6 minutes, making the total microwave time about 8 minutes including the eggplant. Microwaving is fantastic for summer cooking because it doesn't heat up your kitchen!

Plating and Tasting the Final Dish

When you take the dipping sauce out of the microwave, it will be boiling hot. Pour it into individual serving bowls, scatter the sliced scallions on top, and sprinkle with 2 tsp of toasted white sesame seeds. Drizzle with chili oil to taste, and your hearty dipping sauce is ready. Dip the cold somen noodles into the hot sauce—the rich mackerel broth and savory sesame oil coat the noodles beautifully, making it absolutely irresistible. The microwaved eggplant is incredibly tender all the way through, even the skin. If you're worried about any fishy smell from the canned mackerel, the chili oil and aromatics completely mask it, leaving a clean, delicious flavor. Give this recipe a try to beat the summer heat!

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