《Jelée》

■Water…850mL
■ Bonito Soup Stock with Flying Fish…2 bag
■Light soy sauce…150mL
■Mirin…200mL
■Gelatin…10g
■Water (to soften gelatin)…150mL
Somen noodles... 4 bundles

《Ingredients》

■ Shrimp … 4

■ Salt…a little

■Carrot…1/2 piece

■ Kinshi-tamago … Appropriate amount

■ Chopped green onions ... Appropriate amount

 

《Candied Shiitake Mushrooms》

■Dried shiitake mushrooms…8 pieces

A Dried shiitake mushroom soup...50mL

A sugar ... 1 tbsp

A dark soy sauce ... 1 tbsp

A mirin…1 teaspoon

①Place water and Bonito Soup Stock with Flying Fish in a pot and heat. Once it boils, reduce the heat to low and simmer for 3 minutes, then remove the dashi pack. Add light soy sauce and mirin and bring to a boil.

② Put water and gelatin in a small bowl and soak. Melt this in a hot water bath.

③When ② is added to ① and melted, take off the heat and chill in the refrigerator for 4 to 5 hours.

④ Devein the shrimp, boil them in salt, and peel them. Cut carrots into star shapes and boil.

⑤Rehydrate the dried shiitake mushrooms in water, remove any stones, and cut into thin slices. Add A and dried shiitake mushrooms to a pot and simmer for about 5 minutes.

⑥ Boil the somen noodles according to the instructions on the package, soak in water, and let cool.

⑦Place ⑥ in a bowl, top with jelly from ③, and garnish with ④, ⑤, tinned egg, and chopped green onion.