Shiro-ebi Suboshi-dashi no Somen ｜ Our Regional Cuisines

1. Wash the dried white shrimp and drain the water.

2. Put the rinsed dried white shrimp, dried kombu, and water in a pot, and remove them just before boiling. Simmer for about 10 minute, add sugar and soy souce to adjust the flavor, and let it cool. (This completes the dried white shrimp stock sauce.)

3. Place the shrimp shells from 2 in a pot, add sugar and soy sauce, stir-fry, and simmer down, making a sweet dashi. (Complete of white shrimp sweet glaze.)

4. Grate the ginger, and finely chop the green onions.

5. Boil plenty of water (not listed), cut the somen noodles in half, and boil. Boil until slightly hard, adding water halfway through.

6. Drain the somen noodles in a colander and rinse them well under running water until they are no longer foamy.

7. Serve the washed somen noodles with the sweet broth from step 2.