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Grandma's Kitchen:   Milky Way Sohmen

Milky Way Sohmen (Amanogawa)

Ingredients (Serves 4)
  • 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.

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