Lunch on 06/02/08

Menu: Somin champuru

This is one of the typical Okinawan dishes called Somin champuru. In Japan, they have somen (this white noodle) with a cold dipping sauce, but in Okinawa, we fry somin (means somen in Okinawan). We do eat it in a Japanese way as well, but we love this dish!

I simply boiled the noodles (don't boil them too long!), and riced them in cold water and drained well. Then I fried some thin sliced onions and added the noodles, tinned tuna (the one in sunflower oil), and sprinkled some spring onions and a pinch of salt to taste. Some people add soy sauce, dashi stock etc..., but traditionally we only use salt to taste. I sometimes use a bit of dashi stock, but never use soy sauce. I like the simple flavour of this dish.