Cold Somen with Scallops and Kombu

Cold Somen with Scallops and Kombu

Elegant cold somen noodles with scallion oil, fresh scallop sashimi, and ikura.

Time: 50 min · Servings: 2 · Calories: 828 kcal

Ingredients

Method

  1. Grind the dried shrimp into a fine powder.
  2. Finely chop the scallions.
  3. Slice the scallops thinly.
  4. Rinse the cooked somen noodles in cold water until the starch is removed and they are no longer sticky.
  5. In a large bowl, mix the noodles with the flavored oil and salted kombu.
  6. Add the dashi to the noodle mixture to maintain a light and clean color.
  7. Refrigerate the mixture until ready to serve.
  8. Pour the olive oil into a pot over low heat.
  9. Add the chopped scallions and dried shrimp powder to the oil.
  10. Cook over low heat until the scallions are golden and crispy.
  11. Strain the oil to remove the solids and let it cool completely.
  12. Form the somen noodles into a nest and place on the plate.
  13. Arrange the scallop slices over the noodles.
  14. Top the dish with a portion of ikura.

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Categories: Rice & Pasta · All recipes

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