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Learn about Japanese home cooking with Chef Saito! Featured recipes: (1) Somen with Tomato and Lemon (2) Crispy Fried Horse Mackerel and New Potatoes.

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(1) Somen with Tomato and Lemon

Ingredients (Serves 2)
- 200 g Somen noodles
- 12-16 cherry tomatoes
- 6 fresh basil leaves
- 2 tbsp lemon juice
- 1/2 lemon
- 2 tbsp olive oil
- Salt, as needed
- Pepper, as needed

For the Mentsuyu (sauce):
- 200 ml dashi
- 50 ml mirin
- 50 ml soy sauce

Directions
1. Combine the seasonings for the Mentsuyu, bring to a boil and let it cool to room temperature.
2. Add the lemon juice, olive oil, diced lemon fruit and tomatoes to the Mentsuyu.
3. Boil the Somen and rub off the excess oil with water.
4. Serve the noodles on a plate, pour the Mentsuyu and garnish with the basil.

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(2) Crispy Fried Horse Mackerel and New Potatoes

Ingredients (Serves 2)
- 130 g filleted horse mackerel
- 140 g new potato
- 40 g mitsuba
- Flour, as needed
- Salt, as needed
- Sudachi citrus, as needed
- Oil for deep frying, as needed

For the batter:
- 100 ml water
- 1 egg yolk
- 100 ml flour

Directions
1. Skin the horse mackerel fillets, peeling from the head first. Cut into strips.
2. Cut the potatoes into strips. Soak in the water and drain.
3. Cut the mitsuba into 3cm lengths.
4. Combine the fish, potatoes and mitsuba in a bowl and mix well with flour.
Then coat with the egg yolk and flour batter.
5. Use a spoon to form into bite-size fritters and fry until crisp. Serve with Sudachi or lemon.

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