Somen Noodles and Cherry Blossoms Hot Pot – TOIRO

Name: Somen Noodles and Cherry Blossoms Hot Pot – TOIRO
Ingredients: 12 or so salt-preserved sakura (cherry blossom) flowers with the stems on (optional); 4 cups (1,000 ml) kombu and bonito dashi or your choice of dashi; 3 tablespoons white tamari; 1 1/2 tablespoons mirin; 8 oz (240 g) somen noodles; 3 - 4 medium shiitake mushrooms, quartered; 1/3 oz (10 g) dry yuba (tofu skin); 9 mitsuba (Japanese parsley), tie 3 together into a knot (so you can make 3 knots; optional); Ground roasted golden sesame seeds, for serving; Shichimi togarashi, for serving

toirokitchen.com

Sakura Nyumen I always get so excited when the spring season comes and make a lot of cherry blossom-theme dishes. This is one of them and I add salt-preserved s

View full recipe on toirokitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at toirokitchen.com.

Share this recipe:

Ingredients

12 or so salt-preserved sakura (cherry blossom) flowers with the stems on (optional)
4 cups (1,000 ml) kombu and bonito dashi or your choice of dashi
3 tablespoons white tamari
1 1/2 tablespoons mirin
8 oz (240 g) somen noodles
3 - 4 medium shiitake mushrooms, quartered
1/3 oz (10 g) dry yuba (tofu skin)
9 mitsuba (Japanese parsley), tie 3 together into a knot (so you can make 3 knots; optional)
Ground roasted golden sesame seeds, for serving
Shichimi togarashi, for serving