Hiyashi Roasted Tomato Somen
Here's another variation of my recipes using slow-roasted tomatoes. After 4 - 5 hours in the oven, tomatoes turn so rich in umami flavors and very soft. So, I like to serve it very simple by topping them over the cold somen noodles and pour soy-flavored dashi broth over it. I like breaking the tomatoes with chopsticks and gently mix with the noodles as I eat, or you can coarsely chop the tomatoes before topping over the noodles, too.
The best thing is that both the tomatoes and broth can be prepared up to a few days in advance. So, once I make them for the next days, all I need to do is just boil the somen noodles and assemble with them for a quick delicious meal.
- 4 medium tomatoes
- Sea Salt
- Freshly-ground black pepper
- Extra virgin olive oil
- 1 1/2 cups (360 ml) kombu and shiitake mushroom dashi or your choice of dashi
- 1/4 cup (60 ml) mirin
- 1/4 cup (60 ml) soy sauce
- 14 oz (400 g) somen noodles
- Chopped mizuna and mitsuba (can substitute with your choice of leafy greens/ herbs), for topping
- Pre-heat the oven at 300 F (150 C). *For convection oven, set the temperature at 250 F (125 C). Core each tomato and cut in half horizontally.
- Line a baking sheet with a piece of aluminum foil and place the tomatoes, cut side up. Season the open sides lightly with the salt and pepper. Lightly drizzle the olive oil and gently rub by hand.
- Roast the tomatoes in the oven for 4 – 5 hours or until they are about 2/3 of the original size (check every hour after 2 hours).
- Remove the tomatoes from the oven and let them cool down. Peel off the skin by hand (the skin should come off easily). Chill in refrigeartor.
- To make the dipping sauce, combine the dashi, soy sauce, and mirin in a sauce pan. Bring to a boil, and turn off the heat immediately. Let it cool down completely and chill in refrigeartor.
- Cook the somen noodles according the package's cooking instructions. Rinse under cold running water and drain well.
- Divide the somen noodles into 4 bowls, arrange the tomatoes, mizuna and mitsuba on top of the noodles. Pour the sauce and enjoy.
This simple dish is always so tasty and satisfying. I like to serve it with simple hiyayakko (chilled tofu) with toppings.
About the measurements used in our recipesFor rice measurement, traditional Japanese rice measurement is used.
- 1 rice-cup = 3/4 US cup = 180 mlOther conversions (US to metric measures)
- 1 cup = 240 ml
- 1 inch (1") = 2.5 cm
- 1 ounce (1 oz) = 30 ml