うにと山形だしの素麺

Since I found out 山形だし last summer,I have been thinking about it,I had a feeling it would go well with uni.

WOW❗️Beautiful✨✨

Σ>―(*°□°*)♡→
綺麗～❤

Thank you,I wasn't sure...I am so happy you say so!!

Thank you so much,very kind of you!

No〜〜〜〜😍😱💕 雲丹やん‼️I love×million 雲丹🙊💕
I've never seen 雲丹 at your post so far,could you get in HK? Wow...this combination having originality! I really love this idea!
I remember ダシ which you made last summer.Looking at your ダシ,Reminds me the time passed one year already!
I don't lose my appetite during summer,but I can eat if special cold Somen like this!

This is an original one.As one day I was thinking how to pair the dashi,uni came to mind,I can't remember why,it just did.It was better than I expected,every bite was heaven!
We have Japanese uni in HK,the locals are crazy about it!Everyone things it's the coolest thing to eat,but I have been eating it since so long ago and I could tell you the quality is declining.I am not crazy about it now,especially with it's price,I care for things like seasonal spring wild vegetable more(more so if they are fried inside the lightest batter,in the best 綿実油),if you know what I mean.
But I had confidence that this combination would work,and I found some uni without outrageous price.Good for you in Japan,you could treat yourself with this easily,I know you like dashi,and if you like uni,you have to try this combination!
Also I totally forgot to mention about the somen,it actually is your gift,I ate this thinking of you,wholeheartedly,thank you!

今天吃素。若能吃上你這碗涼麵絕對是大滿足啊

Well,Uni or salmon roe,bottarga are my fave but these are delicacy..I marveling at their dear price in Japan,either. I'm poor...😣💦but even if I were ever so rich and love it,I can't eat delicacy every day..I enjoying to eat these at restaurant without thinking to cook by myself. However the best part of home cooking is we can create the dish freely with fave stuff I think. sometimes it surpass restaurant's cuisine.I could see fine example at your post😊Oh,thank you so much for using Somen with beautiful presentation!

謝謝欣賞，這個真的不錯！

In Hong Kong,restaurants survive on selling expensive dishes with delicacies,that means we are paying extra for them,unless they are highly technical,or difficult to source,I would rather eat them at home.This is so easy,you can do it for sure!

嘩！ 這是你今夏的だし料理嘛！ 我從來沒吃過這樣配合的麵食，可是能想像到肯定好吃。我以前在宮城縣生活的，是在山形的旁邊，宮城縣也是うに的產地，可以吃到既新鮮又好吃的うに。我很想向那裡的料理人介紹這道精彩的冷麵！

你好，Machiko，謝謝你的讚賞！
從昨年吃過山形だし，便一直念念不忘，夏天終於來了，趁機會便弄一次給自己吃，想做特別一點的料理，覺得配海膽很對味的，結果跟想像的一樣好吃！雖然有違山形的傳統料理，但Machiko 不嫌棄的話，請隨便介紹給朋友試試看！
有一點想談談的，今次在這裏買到的茄子有點不濟，生吃的話沒察覺有什麼味道，又因氧化了顏色不好看，實在有懷疑的存在價值，你看怎麼樣，不知有什麼代替更好，又不會偏離傳統的だし太遠呢？

Good morning Rick'san!

It is always nice to me to come to watch over the care my place.
🔁&💞many many ARIGATO〜‼︎

Hi ようこ San,it's always my pleasure visiting Yoko's Cafe,you make beautiful food!

So, I'm happy words.

I believe that very nice to your cooking ♡
私も、少しでもあなたの素敵な料理に近づきたいと思っています。
(*☻-☻*)

如果不嫌費工，把切成塊的茄子泡幾分鐘鹽水，然後切成末怎麼樣？
我前幾天也作dashi了。那時候用現有的材料做，用的是黃瓜、蔥頭、埃及帝王菜，和經常做的dashi的材料完全不同，可是我覺得這也可以稱dashi。山形縣的每個家庭都有不同的dashi的做法。我這次覺得不放茄子的也可以。或者代用西葫蘆也可以吧。

雖然你不是日本人，但是你做的和食令日本人也佩服。我看這很不容易的事情。比如說有沒有會做使華人也讚揚的中餐的日本人？ 肯定不多吧。你真了不起！👏👏

泡鹽水是好提議，下次就試試這樣，謝謝了！
既然你說每個家庭也有不同的だし，或許我也會用西葫蘆或其他蔬菜代替，畢竟我這裏的茄子沒什麼個性，也買不到水茄子...
過奬了，沒什麼了不起的，勉強可以吧，更不能跟專業廚師相比門呢！我看近來做中國菜的日本廚師都進步不少，你們做事一絲不苟，專注態度更不是講笑的，説不定很快便趕上中國廚師了！

雲丹とだしやん！！😊✨

May be not traditional,but I highly recommend this combination!

yes, I think too, this is great conbination, so nice✨✨

Wooow!! Special ‘ikiri’

I am not familiar with Kansai dialect,fortunately a Kansai friend helped!So big thank you for special compliment!