Name: Uni Ikura Somen
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 300 g Dried somen noodles; 100 g Sushi-grade Fresh Uni; 4 tbsp Ikura (Salmon Roe); 1 cup Mentsuyu (Dashi soup base); 4 leaves Shiso leaves, julienned; 2 stalks Scallions, finely sliced; 1 sheet Roasted Nori seaweed strips; 1 tsp Wasabi paste

Seafood

Uni Ikura Somen

Treat yourself to the ultimate Japanese summer delicacy featuring silky cold somen noodles topped with the rich, buttery sweetness of fresh uni and the salty pop of ikura. This elegant dish combines high-end seafood with chilled noodles for a refreshing and luxurious umami experience.

Prep

15m

Cook

Serves

Calories

370kcal

Qty	Ingredient
300 g 300 g	Dried somen noodles
100 g 100 g	Sushi-grade Fresh Uni
4 tbsp 60 ml	Ikura (Salmon Roe)
1 cup 240 ml	Mentsuyu (Dashi soup base)
4 leaves 4 leaves	Shiso leaves, julienned
2 stalks 2 stalks	Scallions, finely sliced
1 sheet 1 sheet	Roasted Nori seaweed strips
1 tsp 5 ml	Wasabi paste

2 Method

Step 1. Bring a large pot of water to a rolling boil. Add the somen noodles and cook for 2 minutes, or until just tender. Do not overcook.

Step 2. Immediately drain the noodles into a colander and plunge them into an ice-water bath. This stops the cooking and ensures the noodles stay firm.

Step 3. Gently massage the noodles in the cold water with your hands to remove excess starch. Drain well and divide into four chilled bowls.

Step 4. Pour 1/4 cup of the chilled mentsuyu over each bowl of noodles.

Step 5. Carefully place equal amounts of fresh uni and one tablespoon of ikura on top of each noodle mound.

Step 6. Garnish with julienned shiso leaves, sliced scallions, and nori strips.

Step 7. Serve immediately with a small dab of wasabi on the side for mixing.

·
Use ice-cold bowls: Place your serving bowls in the freezer for 15 minutes before plating to keep the noodles perfectly chilled.
·
Rinse thoroughly: The key to great somen is removing the surface starch; rub the noodles gently under cold running water until they feel slick.
·
Quality is key: Since the uni and ikura are raw, ensure they are sushi-grade from a reputable seafood provider.