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
おしゃれなインテリアサイトApartment Therapyの姉妹サイトとしてスタート。キッチンの収納術や旅行コラムなども面白い。The Kitchn

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




Japan (137) Sweets (106) for kids (71) cook in the american style (63) column (51) 日本語 (42) America (40) vegetable (34) chocolate (33) fruits (32) diet (26) meat (24) healthy (23) Breakfast (22) travel (20) easy (19) snack (19) Egg (17) item (17) tea (17) Idea (16) Tofu (16) dessert (16) spring (14) rice (13) Bread (12) spice (12) the basics (12) Event (11) Sauce (8) Soy Milk (8) summer (6) Autumn (5) bento (5) press (5) 郷土料理 (5) book (4) Bake shop (3) Movie (3) Seafood (3) Test (3) kagawa (3) noodle (3) plant (3) introduction (2) peanut butter (2) tokyo days (2) trip (2) a (1) fish (1)