Instant Gastronomy | Konosuke Kuni
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mother's oil somen
A special by ido Bistro sous chef Konosuke Kuni, who was a guest at ``Instant Gastronomy,'' a dining event where you can easily experience delicious and emotional cooking using HEGE, which can fry, boil, and cook in one dish. Recipe.
Items used | φ174 open fire bowl
Ingredients (for 2 people)
Amma oil somen
How to make
A special by ido Bistro sous chef Konosuke Kuni, who was a guest at ``Instant Gastronomy,'' a dining event where you can easily experience delicious and emotional cooking using HEGE, which can fry, boil, and cook in one dish. Recipe.
Items used | φ174 open fire bowl
Ingredients (for 2 people)
Amma oil somen
- Chicken soup 400ml
- Iriko 20g small
- 2 tablespoons rice oil
- Boil 2 bundles of somen noodles for 30 seconds
- 50g chives, boiled and cut into 5cm pieces
- 1 piece of ginger, halved lengthwise and sliced thinly
- Salt (appropriate amount)
How to make
- Add rice oil and sardines to a pot and fry until fragrant.
- Add the chicken broth to step 1, bring to a boil, and adjust the taste with salt.
- Add somen noodles and bring to a boil again
- Garnish with chives and ginger