A refreshing dish of chilled somen noodles with shabu shabu pork, cucumber, and tomato, all served with a creamy miso sesame sauce.
Ingredients
- 1 piece Japanese or Persian cucumber
- 1 piece tomato
- 170 g thinly sliced pork loin
- 15 ml sake
- 200 g dried somen noodles
- 1 tsp fresh ginger
- 15 ml toasted white sesame seeds
- 15 ml barley miso
- 1 tsp sugar
- 15 ml unseasoned rice vinegar
- 1/2 tsp toasted sesame oil
- 60 ml mentsuyu (concentrated Japanese noodle soup base)
- 120 ml water
Method
- Freeze the pork loin for 10 minutes to make it easier to slice, then cut it into pieces.
- Prepare the miso sesame sauce and place it in the refrigerator.
- Peel the cucumber, leaving strips of skin, then cut it into thin rounds. Cut the tomato into wedges.
- Bring a pot of water to a boil with the sake. Cook the pork in batches until pink, then cool it in an ice bath. Drain and divide among plates with the cucumber and tomato.
- Cook the somen noodles in a large pot of boiling water for 1½ to 2 minutes, stirring. Drain, rinse under cold water, then massage the noodles with your hands to remove excess oil. Drain well.
- Arrange the noodles on the plates. Serve the sauce in small individual bowls. Dip the pork, vegetables, and noodles into the sauce to enjoy.
Nutrition
Per serving
- Energy
- 669.9 kcal
- Protein
- 29.75 g
- Carbohydrate
- 88.17 g
- Fat
- 19.66 g
- Fibre
- 5.93 g
- Calcium
- 84.89 mg
- Iron
- 1.26 mg
- Magnesium
- 34.49 mg