Last updated: September 4, 2023 at 1:04 PM
For a late-night snack, I made cold pasta-style somen noodles topped with a luxurious sea urchin cream, hot spring egg, and crab kamaboko.
Originally, it would be made with pasta, but since the heat is still very strong, I decided to make it cold using somen as a base.
The materials are as follows.
- Ibono thread (special grade, 1.5 to 2 bundles)...It is OK whether you use special grade or not.
- Luxury sea urchin cream (Pietro): You can also use the "uni cream sauce" sold at 100 yen shops.
- Onsen tamago … If you find it troublesome to make, you can use commercially available products.
- Crab kamaboko … even cheap ones are OK
- Perilla leaves… Basil is also OK
- Shredded Nori Laver
The most common mistake in this dish is the hot spring egg. I had failed many times in the past, so this time I used a thermometer (I used a deep fryer thermometer) and cooked it thoroughly.
Cooking hot spring eggs
It is a reference from the net, but I cooked it in the following procedure.
- Fill a pot with water until the eggs are fully submerged, and boil the water until it reaches 85°.
- Turn off the heat, add the eggs to the pot, cover and leave for 10 minutes.
- After 10 minutes, remove the eggs and cool them in cold water.
Cooking luxurious sea urchin cream and hot spring egg somen noodles
The recipe is as follows.
- Chill the luxurious sea urchin cream sauce, crab kamaboko, and hot spring eggs in the refrigerator.
- Boil Ibonoito (2 bundles) for 1.5 to 2 minutes, then cool with cold water.
- Place the Ibonoito on a plate
- Topped with perilla and crab kamaboko
- Luxurious sea urchin cream saucehang
- To finish, top with chopped seaweed and hot spring egg.
This time, I put 1.5 bundles of Ibo no Ito on a plate and ate the remaining 0.5 bundles with somen soup, but with the amount of luxurious cream sauce, about 2 bundles might have been just right.
That's all, it was very delicious, so why not give it a try too! ?
