Cold Somen w/ Charcoal Grilled Beef Cube in Ice Kombu Broth + Green Sage Tea

One of the most satisfactory recipe ever created. Deriving inspiration from the traditional Japanese Ochazuke (Tea Rice) & Thunder Tea rice, this recipe depicts my way of living in this hectic pace of life - a sense of tranquility & slow living.  

In this recipe, I managed to get my hands on this high quality beef - Toriyama Wagyu ribeye grade A4, from Huber's Butchery. & the best way to savour it? go with the least amount of seasoning, grill it over charcoal + wood chip for the extra tinge of smokiness and savour the natural sweetness from the beef. I mean, just look at the marbling on it!

To go along with the beef - Refreshing cold noodles like this really show its appeal, with the intense heat ravaging all year round here in Singapore. Depth of flavors from the ice kelp broth + green & sage tea, light w/ clarity & spark of intense flavor from the beef fat rendered scallion oil! I swear a bowl of this is definitely not enough! 

Made a short clip on the cooking process of the Toriyama beef cubes. Hope you like it!


  • 200 g of ribeye, cut into 1" cubes
  • pink himalayan salt to taste - for beef
  • 1 roll of somen, 100 g 
  • 3 cups of water for broth
  • 14 g of dried kombu
  • 2 tbs of light soya sauce
  • 1.5 tbs of sake
  • 1.5 tbs of mirin
  • 2 dates - optional
  • 1 tbs of loose green tea leaves
  • 1 sprig of sage 
  • 40 g of wild enoki
  • 4 brussel sprouts
  • 2 tbs of vegetable oil
  • 1 bunch of scallions, 1/4 cut into 2.5" long, 3/4 chopped for garnishing


Soak the dried kombu in room temperature water for at least 20 minutes till soften. Do not wash the kelp beforehand so as to retain the umami flavor from the kelp. Add more water into the soaked water to make up 3 cups of the broth.

Add the dates into the kombu water, then heat it over medium heat till the water starts to boil. After boiling for 2 minutes, remove the kelp from the broth. Add in soy sauce, mirin and sake. Taste to adjust. Off the heat, sieve the broth for clarity & leave in the fridge to cool. 

Next prepare the green tea like how you'd normally brew a pot of tea with with an additional sprig of sage. Remove the leaves & sage after the tea has been infused. Leave the tea to cool.

Trim off the excess beef fats from the rib eye, render the oil out on low heat. Add in a few tbs of vegetable oil, add in the scallion strips. When the scallions start to turn brown and crispy, turn off the heat and sieve off the oil from the scallions. Set the oil aside for garnishing later.

For the beef, use a charcoal griller to start the fire for the charcoal & wood chips (need to be soaked). Once the heat is up, place the cubes on the grill. Sprinkle himalayan pink salt to taste. Flip the beef cubes once, and continue grilling the other side to lightly brown or depends on how cook you like the beef to be. Let the beef rest for a few minutes.

Light pan fry if you do not wish to charcoal grill it.

Meanwhile, cook the somen by following the package instruction. After cooking, leave it into ice cold water to stop the cooking process. Light blanch wild enoki & brussel sprouts and give it a quick ice water then set aside.

Start assembling by laying the somen at the center of the plate, wild enoki and brussel sprouts on the side. Beef cubes right on top of the somen. Pour in chilled kombu broth & green sage tea respectively in 1:1 portion. Add in ice cubes in the broth.

Lastly, drizzle beef scallion oil in the broth and somen. Topped with lots of fresh chopped scallions. Enjoy!

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