Shima-somen (Somen dipped in simmered fish broth) ｜ Our Regional Cuisines

1. Remove the scales from the yellowback sea bream, remove the guts and gills, and rinse in cold water.

2. Combine all the seasoning ingredients for the dipping sauce in a pot and bring to a boil over high heat.

3. After the mixture in step 2 comes to a boil, add the yellowback sea bream and simmer over medium heat for 15 minutes.

4. Remove the yellowback sea bream, and while tasting, simmer the broth over low heat for about 5 minutes to reduce it.

5. Crack and beat 3 eggs thoroughly. Heat an egg roll pan, add salad oil, pour about 01月06日 of the beaten eggs so that it spreads thinly across the entire pan, cook one side until done, flip, and lightly cook the other side. Repeat this process until you've cooked 6–7 thin egg sheets. Once all are done, layer and cut them into fine strips (Kinshi Tamago).

6. Slice the kamaboko into thin strips, finely chop the thin green onions, and grate the ginger.

7. Boil the somen noodles according to the package instructions. After boiling, rinse the somen noodles with water, and using the index and middle fingers of both hands, coil them into bite-sized portions, creating a circular shape. If serving individually, plate around 7 portions per person.

8. Arrange the ”Kinshi tamago," "Kamaboko," and chopped green onions on top of the plated somen. Serve freshly grated ginger on the side.

9. Serve the boiled fish on a separate plate. Serve the dipping sauce in a separate dish.