Nasu somen noodles with condiments:
69 calories (1/2 of recipe); 1.2 g protein; 0.1 g fat; 16.5 g carbohydrate; 14.1 g net carbs; 0 mg sodium; 1 mg cholesterol; 2.4 g fiber
When served with dipping sauce with tomato:
122 calories; 2.7 g protein; 0.2 g fat; 26.1 g carbohydrate; 21.9 g net carbs; 281 mg sodium; 1 mg cholesterol; 4.2 g fiber
4-5 tbsp katakuriko potato starch
1 knob ginger
Tiny handful kaiware daikon radish sprouts (purple type in photo)
3 shiso perilla leaves
150-180 cc tomato-iri tsuketsuyu dipping sauce with tomato (not in photo)
Cut eggplant into two sections (if using a long eggplant).
Skin, and julienne (approx. 3 mm thick).
Bring plenty of water to boil.
Julienne shiso, and soak in cold water.
Chop kaiware daikon.
Drain eggplant well, and coat with katakuriko.
Drain well, and serve with dipping sauce and condiments.
- Pair this with a grilled, sauteed/fried or deep-fried dish. They complement each other well in terms of taste, texture and aroma.
- Nasu somen is also good with regular somen dipping sauce.
- Soaking shiso in water is optional if your shiso is mild. Some shiso can taste a bit harsh, and soaking significantly eliminates the edginess.
- Above sodium content (served with dipping sauce) is when consuming all dipping sauce served in a cup. When no extra dipping sauce is consumed after finishing noodles, the figure goes down significantly (by about 50-60% with regular somen noodles). (Additional note for those who are watching their sodium intake: Serving less dipping sauce makes you more aware of the amount you use for each bite, which ultimately results in much less sodium intake.)