A dish of noodles in summer, somen noodles dressed in a sauce of umami-rich dashi with sesame flavor. Please enjoy the noodles and toppings: Attentively prepared grilled eggplant, the airy texture of finely cut egg crape, and the crispiness of lettuce.

■ Ingredients（ for 4 persons ）

• 200g somen noodle
• Thin omelet cut into narrow strips
  1 egg
  1/5 tsp salt
  Vegetable oil
• Steamed chicken breast with sake
  2 white breast chicken meat (80g)
  1 tbsp sake
• Grilled eggplant
  1 eggplant (70g)
  100cc dashi
  1/2 tsp light soy sauce
• 1/4 pcs lettuce (50g)
• Sesame oil
• Mixed seasoning
  70g sesame paste
  100cc ponzu (a bitter or sour orange-based sauce)
  2 2/3 tbsp sugar
  1 tsp tobanjan
  100cc dashi
• Aonori as you like

■ Recipes

• 1. Prepare omelet
  Scramble eggs and salt them well. Put oil in a pan and make a thin omelet.
  Cut it into thin strips.
• 2. Prepare grilled eggplant.
  Grill eggplant with the skin on in a grill or on a toasting net at a low or medium heat for about 10 minutes.
• 3. Prepare mixed seasoning
  Put tobanjan and sesame paste in a bowl. Mix them well and add dashi to dissolve them.
  Add sugar and ponzu. Keep it cool.
• 4. Prepare steamed chicken
  Trim sinew off a chicken sasami breast. Put it on a heat-resistant vatutensil or vat.
  Sprinkle on sake and steam it. Cool it down, and then tear it off in strips.
• 5. Cut the lettuce into thin pieces.
• 6. Boil somen noodles. Soak them in icy water to remove the sliminess.
  Add sesame oil and mix slightly to emulsify them.
• 7. Put somen noodles and other toppings in a bowl. Add mixed seasoning.
  Sprinkle aonori as you like.