Somen with Beef skewers and a warm broth

Serves: 4

Style: Modern

Difficulty: Easy


500g Lean diced beef fillet (3 cm diced)
4 stalks Spring onions (cut into 4 cm lengths)

Marinade mix
3 tbsp Soy sauce
2 tbsp Mirin
1 tsp Sugar
1 tbsp Extra virgin olive oil
270g Hakubaku Somen noodles (cooked)
3 cups Dashi or Shimaya Bonito soup stock
2 tbsp Soy sauce
1 tbsp Mirin
½ tsp Salt
1 tsp Sugar
4 stalks Spring onions (angle sliced)

Somen with Beef skewers and a warm broth

Somen with Beef skewers and a warm broth


1. Place the beef cubes and green onion pieces neatly onto 4 bamboo skewers alternating each as you go. Combine together the marinade mix of soy, Mirin and sugar, and then coat the skewers well.
2. Bring to a boil the dashi, soy, Mirin salt and sugar, then turn down and simmer for 3 minutes. Remove from the heat and set aside.
3. In a pre-heated grill pan cook the skewers with olive oil quickly until medium rare. Place a neat portion of the noodles into each serving bowl and top with a beef skewer. Pour the hot broth over each skewer and finish with the sliced spring onions.


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