Dish
Ika sōmen
Squid with Somen Noodles
To make the dish, squid is first cleaned and then sliced into thin strips. The strips are then blanched in boiling water before being served with somen noodles, which are thin and delicate wheat noodles. The dish is typically served with a variety of dipping sauces and garnishes.
Origins and history
Ika sōmen is a popular dish in Japan, where it is often served in the summer months when squid and somen noodles are in season. It is also a popular dish in many Japanese restaurants around the world.
Dietary considerations
This dish is not suitable for vegetarians or vegans as it contains squid. It is also not suitable for those with shellfish allergies.
Variations
There are many variations of this dish, some of which include the addition of other seafood such as shrimp or scallops. Some recipes also call for the use of a different dipping sauce or garnish.
Presentation and garnishing
This dish is typically served in a bowl, with the squid and somen noodles arranged in the center. It can be garnished with a variety of herbs and vegetables such as scallions, shiso leaves, or grated ginger.
Tips & Tricks
To ensure that the squid is tender and not rubbery, it is important to blanch it in boiling water for just a few seconds. Overcooking the squid can result in a tough and chewy texture. Additionally, be sure to use fresh squid for the best flavor and texture.
Side-dishes
This dish can be served with a variety of dipping sauces, including soy sauce, ponzu sauce, or sesame sauce. It is typically garnished with a variety of herbs and vegetables such as scallions, shiso leaves, or grated ginger.
Drink pairings
This dish pairs well with a light and refreshing beer or a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Delicious Ika sōmen recipes
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