Iced Somen Noodles And Fried Eggplant With Soy-Mirin Dipping Sauce

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Los Angeles Times

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Ingredients

4 to 5 tablespoons toasted sesame oil

3 Japanese eggplant, cut crosswise into 1/2 -inch slices

2-3 myoga roots, cut into 1/8 -inch slices, optional

12 shiso leaves, cut into 1/8 -inch slices

4 scallions, white parts only cut crosswise into 1/8 -inch slices (discard green and root ends)

6 pickled plums (umeboshi), seeded and chopped to form a paste

1/4 cup peeled and grated ginger, from about a 4-inch root (reserve the juice to serve with the grated ginger)

1/4 cup toasted sesame seeds

Shichimi pepper (hot red dried chile)

Sansho pepper to taste

2 tablespoons wasabi paste

Sliced shiitakes reserved from the sauce

3 bunches of somen noodles (300 grams)

3 cups ice cubes

1 cup kizami nori (sliced pressed Japanese seaweed)

Prepared dipping sauce

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