Hi, I am Francis,
the host of this show "Cooking with Dog."
First, let’s prepare the toppings.
Trim off the caps of the okra and remove the firm skins between the cap and the pod.
Scrub the okra with salt, removing the fuzz.
Boil the okra in a pot for about 30 seconds.
Remove and quickly cool the okra in a bowl of ice water to help retain its color.
When cooled, remove the excess water with a paper towel.
Finally, chop it into thin slices.
Peel the nagaimo yam,
which is rich in nutrients and also used in traditional Chinese medicine.
Slice off three, quarter-inch slices.
Line them up on a cutting board,
cover with plastic wrap
and pound the nagaimo with a surikogi pestle.
Remove the stems of the cherry tomatoes and cut each into 4 wedges.
Cut two slices about a quarter inch thick from the kamaboko fish cake and remove them from the wooden base.
Cut them in half, making quarter moons.
Combine the dashi soy sauce and cold water in a bowl and mix with a balloon whisk.
And now, let’s cook the somen noodles.
Boil a generous amount of water,
spread the noodles in the pot and stir with chopsticks.
Cooking time depends on the type of noodles so follow the instructions on the package.
Drain the somen with a mesh strainer
and then thoroughly rinse the noodles under cold running water or in a bowl as shown.
Next, allow the somen to cool in a bowl of ice water.
When cooled, drain them with a mesh strainer again and thoroughly squeeze out the excess water with your hands.
Loosely place the somen into a shallow bowl.
Top with the kamaboko fish cake,
okra,
tomatoes
and pounded nagaimo yam.
This hikiwari-natto, crushed fermented soybeans
contains a lot of beneficial bacteria and nutrients.
You should definitely try it out!
Sprinkle on the toasted white sesame seeds
and chopped spring onion leaves.
Finally, pour the dashi sauce onto the somen noodles.
To achieve a more refreshing taste,
you can add pounded umeboshi, pickled plum to the sauce.
If you want to spice up this recipe, adding kimchi, fermented Korean vegetables is a great idea.
Good luck in the kitchen!