Cold Somen Noodle with Mentaiko + 漬け帆立 Zuke Hotate & 漬け赤貝 Zuke Akagai

Cold somen noodles met "Mentaiko! - the perfect recipe to beat the summer heat with a burst of umami goodness. 🍜✨

Ingredients (5 servings)
Kanesu banshu somen noodle: 180g (2 bundles)
<Somen sauce>
Kanefuku Mentaiko Paste: 90g
Extra virgin olive oil : 5-6 tablespoons (Adjustable depends on your preference)

For toppings
Sashimi scallop 3S: 10pcs
Akagai: 10pcs
<Zuke scallop marinate sauce>
Ninben shiro dashi: 4 tablespoons
Water: 3 tablespoons

1) Zuke Scallops & Zuke Akagai
- Make zuke sauce. Mix shiro dashi and water into a bowl.
- Slice the scallops into 2pc. (Defrost in chiller & pat dry with kitchen towel before cut)
- Marinate into sauce for 1hr in the chiller.
- Same to Akagai.
  Make another portion of zuke sauce. Marinate akagai into sauce for 1hr in chiller.

2) Somen sauce
- Put Extra virgin olive oil and Mentaiko paste into bigger bowl. Whisk it well.

3) Boil somen + finishing
- Boil somen with boiling water for 2mins.
- Cool down somen with ice water. > drain the water.
- Add somen into somen sauce and toss.

4) Decoration
- Place somen on the plate. (If you want to learn how to place somen nicely, search YouTube "how to roll cold angel hair pasta"! You will find good video.)
- Decorate scallops and Akagai top of somen.
- Sprinkle some crushed Black pepper over the noodles for kick!



  • For the best texture, please serve immediately after tossed somen with sauce!
    You can prepare all the ingredients before hands, but cannot keep somen noodles longer after boiled. (It will become soggy after a while!)
  • Please serve noodle and sashimi COLD. (Cold then nice!)
  • You can alternatively use Ikura, Uni, Cavia, Ama ebi, Engawa, crab meat, etc for topping as well. (It's your own creativity!)