NASU SOMEN (Simmered Eggplant and SOMEN noodle)

Last week, when I was watching TV show, I saw somebody was cooking NASU SOMEN.
It was a food program which is showing Japanese local food.
I called out my husband.
'It's NASU SOMEN!!! It's from my hometown KAGAWA!'
That recipe looks like a bit different from my home recipe. But, I really miss it.
Next day, I just cooked NASU SOMEN by my recipe.

NASU SOMEN is NASU NO NIMONO (Simmered Eggplant) put on the SOMEN Noodle.
In my hometown KAGAWA, We cook this  with '三豊なす' MITOYO Eggplant which is a Local vegetable in KAGAWA. MITOYO Eggplant is 3 or 4 times larger than general Eggplant,  and that fruit is soft, juicy and sweet. It's good to bake, grill, fry (TENPURA!), simmer, stir-fry and pickles.
I used to eat MITOYO Eggplant often during  summer!!!

Fortunately, my father sent me MITOYO Eggplant to us !  And tons of other local vegetables.
So, I cooked NASU SOMEN with MITOYO Eggplant! Lucky me!!!

Anyway, You can also eat this Simmered Eggplant with rice instead of SOMEN noodle. It's good too!

**Ingredients** 2 servings

---for Simmered Eggplant---
3 eggplant (about 300g) , if you find MITOYO Eggplant, use 1 eggplant
100ml (about 3.4oz)  water
3 tbsp soy sauce
3 tbsp sugar
3 tbsp MIRIN
3 tbsp sesame oil
1 piece ABURA-AGE  (fried TOFU)

---for SOMEN noodle---
4 bundles SOMEN noodle

---for MENTSUYU sauce---
100ml (about 3.4oz)water
2 inch × 2 inch KONBU
1 tbsp and 2 tsp soy sauce
1 tbsp and 2 tsp MIRIN

---for topping---
2 tsp chopped green onion
1 tsp grated ginger
Chili pepper only if you like


1. To make MENTSUYU, Put all ingredients in a pot. Boil it and Turn off the heat. Take KONBU out.

2. Cut the stem off from eggplant, cut in half lengthwise. (if it's big, cut the eggplant in quarter.) Make shallow cut in vertical. Soak the eggplants in water.

3. Cut ABURA-AGE into 2 inch length rectangles.

4. Put sesame oil in a medium pot, and warm the oil over low heat. Add IRIKO and cook, stirring constantly, until just fragrant.

5. Dry the eggplants with a paper towel. Then, Add the Eggplant. Increase the heat to medium. Stir-fry the eggplant until it covered with oil.

6. Add the water, soy sauce, sugar and MIRIN and ABURA-AGE. Simmer with the lid for about 15 minutes until eggplants are tender.

7. Boil SOMEN in a large pot of water for 2 minutes. (Stirring constantly to keep the noodles separated.)Drain the noodles in a colander and cool under cold water.Drain well.

8. Place SOMEN and MENTSUYU in a bowl, and pour the simmered eggplant and sauce. Garnish Green onion, grated ginger and chili pepper.

NIBOSHI (Dried Sardines)

You can eat this warm or cold. I usually cook this and keep the Simmered eggplant in the refrigerator. And eat it next day.



英語のレシピで作ってみよう! その1 レシピ検索




例えばバナナブレッドが気になる場合「Banana Bread」で検索する。


読み応え抜群Bon Appetit
コミュニティのQ&Aコーナーが好き! Food52
全体がシンプルでシックな印象。でもめちゃくちゃセンスがいい。 Donna Hay
NYの小さなキッチン発おしゃれだわーsmitten kitchen
写真もとっても綺麗 Spoon Fork Bacon
アーティストちっくなお料理が得意Cafe Fernando

いかにもアメリカンなお菓子たちBake or Break
デコレーションのアイデアが新しいi am baker
可愛いお菓子がいっぱい! Sally's Baking Adddiction




MATCHA Espresso Granita

It's been a hot day in these days!
I'm living near by Tokyo, Kanto area. The weather report says the rainy season is over this week in Kanto.
So, It's officially Hot Summer has come!!!

I wanted to make Homemade MATCHA Popsicle at first, but I slightly changed my mind to make Homemade Granita.

It's pretty easy. Only 3 ingredients you need. MATCHA powder and Sugar!and Milk if you like.)
I tested to cook MATCHA Latte Granita. Then I tried MATCHA Espresso Granita.
Both are very very good. Latte one is mild, milky. Espresso one is felt more MATCHA bitter. It would be taste fit for adults.

I prefer Latte to Espresso. But when I put vanilla ice cream on Espresso one, Hmmm It's good too!
MATCHA Espresso Granita
Cool down with perfect cool dessert!

MATCHA Latte Granita! 
2 tsp MATCHA powder
2 tbsp sugar
200m (about 7oz) water (if you like to make a latte, 100ml water and 100ml milk)


1. In a small bowl, sift MATCHA powder and Slowly whisk in small amount of boiling water, then Add sugar and water. Strain into a container.

2. Freeze for 2 hours and then mix well, breaking up the crystals around the edge of the container and mixing them toward the center. Freeze for 1 hours and mix again.

3. Scratch up the granita with a fork and serve in small glasses. If it gets too hard, leave it out at room temperature for a few minutes to soften a little before serving.

4. Vanilla Ice cream or Condenced Milk is always welcome on the top!

note: If you use a baking dishit will freeze quicker.


抹茶パウダー 小さじ2
砂糖 大さじ2
水 200ml (ラテにする場合は水100mlと牛乳100mlで)

1. お抹茶パウダーを少量のお湯で溶かし、砂糖を加え、分量のお水を加えてよく混ぜます。
2. 茶漉しで漉して、タッパーなどに入れて冷凍庫で2時間ほど凍らせます。
3. 途中まで凍っているところを混ぜて、また1時間ほど凍らせます。
4. フォークでザクザクっと掘って混ぜ、器に盛りつけます。お好みで、バニラアイスや練乳をかけると一段と美味しいです。




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