Outstanding Somen Noodles with Bonito Noodle Sauce Granité
Outstanding Somen Noodles with Bonito Noodle Sauce Granité

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, outstanding somen noodles with bonito noodle sauce granité. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Outstanding Somen Noodles with Bonito Noodle Sauce Granité is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Outstanding Somen Noodles with Bonito Noodle Sauce Granité is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have outstanding somen noodles with bonito noodle sauce granité using 6 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Outstanding Somen Noodles with Bonito Noodle Sauce Granité:
  1. Prepare 50 ml Bonito dashi base mentsuyu (2x concentrate)
  2. Take 40 ml Club soda
  3. Take 2 bundles Somen noodles
  4. Make ready 6 Cherry tomatoes
  5. Make ready 3 leaves Shiso leaves
  6. Take 1 dash Japanese leek
Instructions to make Outstanding Somen Noodles with Bonito Noodle Sauce Granité:
  1. Put the mentsuyu sauce concentrate and club soda in a bowl, mix together lightly and freeze for at least an hour. (You may question using the use of club soda to dilute the mentsuyu concentrate, but you don't taste the soda in it at all when it's turned into a granité.)
  2. Even if you leave it in the freezer for a long time, it won't turn into a solid block due to the carbonation. Break it up with a fork, and the granité is done.
  3. Boil the somen noodles for a minute and a half, drain and cool in cold water, and drain well. Cut the cherry tomatoes into quarters, finely shred the shiso leaves and slice the leek very thinly using a slicer. Arrange the somen noodles in glasses, top with the leek, tomatoes and granité, and decorate with the shiso leaves.

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