Tuna & Salted Kelp Somen
Using salted kelp as a seasoning makes this dish quick and easy.
It offers a perfect balance of Japanese and Western flavors.
Ingredient
| ≪Ingredient≫ | 4 servings |
| Fuku-no-Ito Mochimugi Somen | 6 bundles |
| Canned tuna | 2 cans (280g) |
| Salted kombu | 2–3 tbsp |
| Olive oil | 2 tbsp |
| Perilla leaves (shiso) | 6 leaves |
Instructions
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Drain the oil from the canned tuna and mix it with the salted kombu and olive oil.
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Finely slice the perilla leaves.
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Cook the somen according to the package instructions, drain, and rinse well under running water. Briefly cool in ice water and drain thoroughly.
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Toss the somen with the tuna mixture and shredded perilla, then serve.
Tip
Mixing the tuna and kombu beforehand helps them blend more smoothly with the noodles.
