Poke Style Somen - JFC International
Main Dish / Japanese, 2
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Pot
- Stove
- Colander
- Measuring spoon
- Spoon
Ingredients
- 2 bundles J-Basket Tomoshiraga Somen Noodles
- ½ Avocado
- 30-40g (1.1-1.4oz) Yellowtail
- 30-40g (1.1-1.4oz) Salmon
- 30-40g (1.1-1.4oz) Rolled omelet
- 20g (0.7oz) WelPac frozen peeled edamame
- Radish (thinly sliced) as needed
- 3-4 Shiso leaves
- 1 tsp Tobiko (Flying fish roe)
- 4 Tbsp Kikkoman Concentrated Hon Tsuyu (thick soup base)
- 4 Tbsp Water
- 1 tsp J-Basket organic sesame oil
- 1 tsp WelPac roasted white sesame seeds
- ½-1 tsp Prepared wasabi paste
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