Eating summer somen noodles is more fun and also somehow taste better when served in the tagine-style donabe ("Fukkura-san")!
So, I did it again. With tons of sliced fresh okra!
Today's main topping is slightly different from the last time. I got a bunch of fresh shiso from my friend's garden, so I tossed the sliced shiso leaves with shirasu (steamed baby white fish) and grated white sesame seeds. Jason did the grating of the sesame, and it was wonderfully fine. He looked almost like a Japanese monk when he was working with Japanese mortar and wood pestle.
You can find the basic somen noodles recipe on toiro's website.
