Chilled Eggplant with ‘Somen’ Noodles

To make 1/2 cup ‘Mentsuyu’, combine following ingredients in a saucepan and boil for a few minutes. See more details at my ‘Mentsuyu’ recipe page.
- 1/2 cup Water
- 1/3 teaspoon Instant Dashi Powder
- 1 & 1/2 tablespoons Mirin
- 2 tablespoons Soy Sauce

Heat Oil in a frying pan, cook Eggplant over medium heat until soft.

Combine ‘Mentsuyu’, Chilli Flakes and Ginger (*optional) in a bowl, add cooked Eggplant and set aside to cool. When cooled, place in the fridge to chill.

Cook ‘Somen’ Noodles as instructed. DO NOT add Salt to the water. If you cook ‘Capellini’, you need to add some Salt to the water.

When noodles are cooked, drain and rinse well in COLD water, and drain well again. The noodles should be cold.

Place drained cold ‘Somen’ Noodles in a bowl, place the marinated eggplant, top with some finely chopped Spring Onion, then pour the marinade (mostly ‘Mentsuyu’) over and enjoy!