| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Boiled somen fried hard, seasoned with salt and a trace of soy, and scattered with cut negi.
Obtaining
Usage
No oil to add
The pan supplies its cooking oil automatically. The shoyu bottle comes back empty. Prepare boiled somen by boiling fresh somen in the small pot.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Wheat
- Water Bottle
- Salt
- Soybeans
- Wheat
In the real world
Somin tashiya is made across Okinawa by frying boiled somen in oil and seasoning it with salt and a little soy before scattering green onion over it. Somin means somen and tashiya means a fried thing; it also goes by the name somin champuru.
Differences in game
Adding cold water during boiling, rinsing and draining are omitted. There is no step for adding stock when the noodles stick or teasing them apart with chopsticks while frying.
References and sources
- Somin-tashiya — Our Regional Cuisines — Recorded as a noodle dish of the whole prefecture — somen boiled and rinsed, fried hard in a hot oiled pan, seasoned with salt and soy and finished with green onion.