Milky Way Sohmen (Amanogawa)

• 3 bunches dried sohmen
• 6 tablespoons gelatin
• 2-3 spring onions
• 4 cups water
• 4 tablespoons soy sauce
• 3 tablespoons mirin
• 1 tablespoon concentrated Japanese soup stock (or aspic jell
• Some cotton string or elastic bands

• Boil the water and dissolve the gelatin.
• Tightly tie the ends of the sohmen with a string or elastic bands. Boil with plenty of water for a total of 2-3 minutes. Remove and wash well. Allow to drain.
• Cut the string and arrange the sohmen neatly in the bottom of a tin dish. Pour over two-thirds of the gelatin mixture and allow to stand.
• Wash and chop up the spring onions. Sprinkle over the gelatin soup in the tin.
• Pour on the rest of the mixture, allowing to cool and chill in the refrigerator.
• Cut into 7 cm. x 4 cm. pieces to serve.

Source:   A Taste of Japan edited by Itsuko Hamada. Japan Air Lines Co., Ltd., 1950, p. 83.

If you have any easy, tasty Asian recipes to share, please send them to us at P.O. Box 23744, San Diego, CA 92193-3744. E-mail: editor@jadedragon.com. If we use your article, we will send you a Jade Dragon Online t-shirt.

Other recipes from Grandma's Kitchen: