Goshiki Somen (Five-Color Somen)

🛒 Ingredients

• Goshiki Somen noodles (dry) 100 g · 350 kcal
• Dashi stock 90 g · 0 kcal
• Soy sauce 6 g · 3 kcal
• Mirin 6 g · 13 kcal
• Egg 50 g · 78 kcal
• Vegetable oil 5 g · 45 kcal
• Cucumber 30 g · 5 kcal
• Nori seaweed (shredded) 1 g · 4 kcal
• Green onions (chopped) 5 g · 2 kcal
• Fresh ginger (grated) 5 g · 4 kcal

👨‍🍳 Instructions

1. Prepare the tsuyu (dipping sauce): In a small bowl, combine dashi stock, soy sauce, mirin, and a pinch of sugar. Stir until the sugar dissolves, then chill the sauce in the refrigerator.
2. Prepare the toppings: Julienne the cucumber thinly. Finely chop the green onions and grate the fresh ginger.
3. Make the kinshi tamago (shredded egg crepe): Whisk the egg with a tiny pinch of salt and sugar. Heat a lightly oiled non-stick pan over medium-low heat, pour a thin layer of egg, and cook until set; flip and cook briefly on the other side. Let cool, then roll tightly and slice into very thin strips.
4. Cook the somen noodles: Bring a large pot of water to a rolling boil. Add the somen noodles and cook according to package directions, usually 2-3 minutes, until al dente. Drain immediately and rinse thoroughly under cold running water to stop the cooking and remove excess starch.
5. Assemble the Goshiki Somen: Arrange the well-drained somen noodles artfully on a serving plate or in individual bowls. Top with the prepared kinshi tamago, julienned cucumber, shredded nori, chopped green onions, and a small mound of grated ginger. Serve immediately with the chilled tsuyu on the side for dipping.