Somen with kinshitamago and okras

Fill a large pot with a generous amount of water and when it comes to boil, add dried somen noodles making sure to separate them.

Stir noodles with chopsticks so they dont stick to each other.

Boil it for about 3 minutes.

Drain somen in a colander and wash the noodles with hands under running water.

For topping eggs, add salt to the eggs and stir them.

Heat the frying pand and spread eggs over it. Cook it for about 3~4 minutes like crape.

Slice it.

Boil okra in the pot and cut it into bite sizes.

Serve somen in the plate and add eggs and okras for topping.

When you eat somen, dip somen in mentsuyu sauce.