📝 About This Recipe
Originating from the Iwate prefecture, Morioka Reimen is a refreshing Japanese adaptation of Korean Naengmyeon, celebrated for its uniquely chewy, translucent noodles and a crystal-clear, savory-sweet broth. This dish offers a sophisticated balance of icy beef consommé, tangy kimchi, and the surprising addition of seasonal fruit to cleanse the palate. It is the ultimate restorative meal for sweltering summer days, providing a symphony of textures and a cooling sensation in every bite.
🥗 Ingredients
The Umami Broth
- 500 grams Beef Brisket (trimmed of excess fat)
- 6 cups Water
- 1 knob Ginger (sliced into rounds)
- 1 Leek (green part only, for aromatics)
- 2 tablespoons Light Soy Sauce (Usukuchi style preferred)
- 1 tablespoon Mirin
- 1 teaspoon Salt (adjust to taste)
Noodles and Protein
- 400 grams Dried Reimen Noodles (potato starch-based Japanese cold noodles)
- 2 pieces Large Eggs (hard-boiled and halved)
Toppings and Garnish
- 1/2 cup Kimchi (cabbage or radish style, chopped)
- 1 piece Persian Cucumber (thinly sliced into rounds)
- 4 slices Watermelon or Asian Pear (triangular wedges)
- 1 teaspoon Toasted White Sesame Seeds (for garnish)
- 2 tablespoons Rice Vinegar (served on the side)
- 1 pinch Shredded Nori (optional garnish)
👨🍳 Instructions
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1
Begin by preparing the broth: Place the beef brisket, ginger, and leek in a large pot with 6 cups of water. Bring to a boil, then immediately reduce to a low simmer.
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2
Skim off any foam or impurities that rise to the surface to ensure the broth remains crystal clear. Simmer uncovered for 1.5 to 2 hours until the beef is tender.
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3
Remove the beef from the pot and set aside to cool. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean bowl.
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4
Season the warm broth with soy sauce, mirin, and salt. Taste and adjust; it should be savory with a hint of sweetness. Let it cool to room temperature, then refrigerate until ice-cold (at least 3 hours).
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5
Once the beef is cool, slice it thinly against the grain into bite-sized pieces. Store in the fridge until ready to assemble.
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6
Prepare the garnish: Slice the cucumbers thinly and lightly salt them; let sit for 5 minutes, then squeeze out excess moisture.
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7
Bring a large pot of water to a rolling boil. Add the Reimen noodles and cook according to package instructions (usually 4-5 minutes). These noodles are very firm, so check for a 'rubbery' but cooked texture.
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8
Drain the noodles and immediately plunge them into a bowl of ice water. Rub the noodles vigorously between your hands under cold running water to remove excess starch; this is crucial for the signature translucent look.
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9
Divide the chilled noodles into four deep serving bowls, swirling them into neat mounds.
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10
Pour the ice-cold broth over the noodles until they are just submerged.
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11
Arrange the toppings beautifully: place a few slices of beef, half a boiled egg, a spoonful of kimchi, cucumber slices, and one wedge of fruit on top of each bowl.
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12
Sprinkle with toasted sesame seeds and serve immediately with rice vinegar on the side for guests to add as they please.
💡 Chef's Tips
For an extra-cold experience, freeze a small portion of the broth in ice cube trays and add them to the bowl so the soup doesn't get diluted as they melt. Don't skip the vigorous washing of the noodles; removing the surface starch is what gives them their unique, slippery Japanese texture. If you can't find specific Reimen noodles, Korean Naengmyeon noodles (buckwheat or starch) are the best substitute. Adjust the 'heat' of the dish by adding more or less kimchi liquid directly into the broth. The fruit (watermelon or pear) is functional—it acts as a palate cleanser against the spicy kimchi and rich beef broth.
🍽️ Serving Suggestions
Pair with a glass of chilled Mugicha (roasted barley tea) for a traditional caffeine-free summer refreshment. Serve alongside Yakiniku (Japanese BBQ) such as grilled kalbi or tongue to balance the richness of the meat. A side of Gyoza (pan-fried dumplings) provides a warm, crispy contrast to the cold, silky noodles. Offer a small dish of hot mustard (Karashi) for those who want an extra nasal kick with their broth.