Saba somen (Mackerel somen) ｜ Our Regional Cuisines

1. Boil 2L of water in a pot and boil the somen noodles until firm. Once boiled, cool and remove the slime under running water, then drain in a colander.

2. Add the seasoning stock and seasonings to a pot and bring to a boil.

3. Remove the skewer from the grilled mackerel and put it in a pot to simmer.
Occasionally, pour the broth over the mackerel. Simmer for about 15 minutes until the broth is reduced by half. Be careful not to let it boil over.

4. Remove the mackerel from the pot and place it in the center of a plate. Strain the broth from the pot to make sure there are no bones in it.

5. Cut the green onions diagonally into 5cm pieces, heat them briefly in the broth from 3, and arrange them around the mackerel on the plate from 4.

6. Add water, sugar, sake, and mirin to the broth from 3, bring to a boil, then add the somen noodles from 1 and season.

7. rrange the somen noodles around the mackerel from 3. When dividing the mackerel into small pieces, divide the mackerel into five equal parts, place each one in a medium-sized bowl, add the somen noodles and broth around the mackerel, and serve with the green onions.