menu&recipe

	■*Hiyashi somen* ( Chilled somen )**
	Time: boiling 1.5 min. Total 15 min. Calorie: about 450 kcal per person Ingredients ( for 4 persons ): 6 bundles of somen, 4 middle-size shrimps, 2 eggs, 4 okras ( gumbos ), 1/2 carrot, some sauce ( available at city market ), some spices ① Shell boiled shrimps, cut boiled okuras into pieces, and mince the fried eggs in thin layers. ② Boil and wash somen in the way of basic cooking. ③ Put somen in the chilled bowl with the shrimps, vegetables and spices on the top, and serve.
	■Somen Salad
	Time: boiling 1.5 min. Total 20 min. Calorie: about 370 kcal per person Ingredients ( for 4 persons ): 2 bundles of somen, 4 lettuce leaves, 4 slices of bacon, 1/2 carrot, 2 large spoonfuls of olive oil, 1 slice of bread ( 1 cm thick ), 100g of cheese, 1/4 cup of French dressing, some sauce ( available at city market ), some spices ① Boil and wash somen as shown above in the basic cooking, and drain the water off it. ② Pour French dressing over chilled somen and mix well. ③ Cut bacon into small pieces and burn them well in the frying pan. ④ Toast small pieces of bread well in the pan with some olive oil. ⑤ Put ② and lettuce leaves together in the bowl and top ③ scattered on somen to serve.
	■Miso-shitate Nyumen ( hot somen in miso soup )
	Time: steeping 10 seconds ( helf boiled ), total 10 min. Calorie: about 244 kcal per person ingredients ( for 4 persons ): 4 bundles of somen, 40g of white-red mix miso, some spinach, 1/2 carrot, 1/3 daikon( Japanese radish ), some dashi( soup stock ) ① Boil pieces of carrot and daikon in 500cc of dashi and add some miso to season. ② Cut boiled spinach into good lengths. ③ Put half-boiled somen in ① and boil it about 1～2 min. ④ When somen is boiled up, top ② and serve.
	■*Italia-fu Yasai-ankake* ( Italian-style fried somen dressed with liquid starch )**
	Time: boiling 1.5 min. Total 10 min. Calorie: about 412 kcal per person Ingredients ( for 1 person ) 80g of somen, 30g of onion, 30g of carrot, 10g of green pepper, 40g of shiitake ( dried Japanese mushrooms ), 360cc of dashi ( soup stock ) ① Boil and wash somen well, and drain the water off it. ② Fry ① in 160℃ oil till it gets crispy. ③ Saute small pieces of vegetables with butter in the flying pan. ④ Pour good quality of dashi over ③, and simmer it well. ⑤ Add liquid starch to ④, and heat some minutes to get starchy sauce. ⑥ Put ② on the plate first and then pour ⑤ over it to serve.
	How to cook somen