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平成26年 (2014年) 9月 16日

国際課

ACCESS  June - July 2009

A Bimonthly Newsletter for International Residents of Yamaguchi Prefecture


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Chilled Sesame Sōmen


冷やしそうめん


Sōmen (thin wheat noodles) 4~5 bunches

Tomatoes 1~2

Cucumber 1

Yakibuta/chāshū (roast pork; thinly sliced) 6~8 slices

Water as needed


Kinshitamago (Finely sliced fried egg)

Egg 1

Sake 1 tsp

Salt as needed

Salad oil as needed



Sesame Sauce

Dashi soup stock 400 ml

Polished white sesame seeds 3 tbsp

Ground white sesame seeds 3 tbsp

Mirin 3 tbsp

Vinegar 3 tbsp

Soy sauce 3 tbsp

Shironegi (scallions) 1/2 a stalk (minced)

Fresh ginger 1 clove (minced)

Rāyu (Chinese red chili sesame oil) 1 tsp

Salt as needed



1.Remove the stems from the tomatoes and slice them.

2.Cut off both ends of the cucumber, rinse, and diagonally slice into thin strips. Mince, rinse with water, and pat dry.

3.Mince the yakibuta/chāshū.

4.Make the kinshitamago. Combine the sake, salt, and egg and mix well. Coat a frying pan with oil, and add the mixture to the heated pan all at once. Once the surface being cooked becomes dry, flip the mixture over. Once both sides are done, place it on a cutting board, and mince once it cools.

5.Mix the ingredients for the sesame sauce well.



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