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

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, outstanding somen noodles with bonito noodle sauce granité. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Outstanding Somen Noodles with Bonito Noodle Sauce Granité is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Outstanding Somen Noodles with Bonito Noodle Sauce Granité is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook 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. Get 50 ml Bonito dashi base mentsuyu (2x concentrate)
  2. Make ready 40 ml Club soda
  3. Take 2 bundles Somen noodles
  4. Get 6 Cherry tomatoes
  5. Take 3 leaves Shiso leaves
  6. Take 1 dash Japanese leek
Steps 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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