Egg Tofu and somen soup

Preparation

Egg Tofu

5 Eggs  
dashi*: 350 ml
Salt: roughly 1 teaspoonful
Mirin: 1 teaspoonful plus
Usukuchi Soy sauce: 1 teaspoonful

  1. Beat eggs well and mix with all above ingredients.
  2. Strain it through a strainer and pour it into a container.
  3. Steam it in a steamer for 1 minute with strong fire, 10-15 minutes with middle fire
  4. Stick it with a folk. If clear liquid comes out, it's ready.
  5. Cut it into a size of a soup bowl

Somen (thin wheat noodles)

  1. Take some somen noodles, tie one end together with threads tightly.
  2. Put it in a boiled water and boil it.
  3. Take the boiled somen out of the hot water, put it on a cold water and wash it.
  4. Change water several times and wash it.
  5. Rest it on a flat strainer.

Shiitake mushroom

  1. Slice them.

Soup (for 4 people)

Dashi*: 1000ml
Usukuchi soy sauce: 1 teaspoon plus
Salt: 1 teaspoon plus

  1. Get one ladleful soup in a separate pan, add a little mirin and usukuchi soy sauce and put on fire. Once boiled, add prepared somen and shiitake to warm them up.
  2. Put all ingredients for soup in a pan and boil it. Check the taste.
  3. Put an egg tofu in a soup bowl. Then place the cooked somen around the egg tofu, cut the tied end of somen with a kitchen knife. Put cooked shiitake and sliced scallion on the top of tofu.

*Dashi (bonito broth) (for 5 people)

Water: 1200 ml
Konbu: as long as the diameter of the pan you use
Bonito flakes for dashi: 5 grams

  1. Wipe a konbu with a wet cloth or wash it briefly. 2.
  2. Put a konbu and water in a pan and put it on the fire. When water is about to boil, take the konbu out and have water into boil.
  3. When the water boiled, add bonito flakes. Put the fire out and sit it for a minute.
  4. Cover inside a strainer with a clean wet cotton cloth (fukin) and pour (3) through the strainer and get a broth.

 

Yamafugu sashimi

1 Konnyaku  
White soy bean paste: 40 grams
Sugar: 30 grams
Rice vinegar: 1.5 soup spoonful
White sesami: 1 soup spoonful
Powdered mustard: 1 teaspoonful
Scallion: 1-2
Shiso leaves: 4 leaves

  1. Put a cold water and konnyaku in a pan, put it on fire. Once boiled, simmer for a while. Once the konnyaku well boiled, take it out from it, rest it on a flat strainer and cool it down. Put it in a refrigerator or on ice until you slice it.
  2. Put soy bean paste and sugar in a pan, put it on a small fire and mix them with a wooden spatula until it gets luster.
  3. Add vinegar into (2) little by little to make it smoother. Put the pan off the fire and cool it down.
  4. Make mustard with water according to the instruction of the powdered mustard. Add a little bit of water in it and make it thinner. Add it into (3).
  5. Toast sesami then grind it well.
  6. Add (5) to (4) and mix them well.
  7. Slice the konnyaku as thin as paper. The slice should be transparent. Use a colorful plate like Imari so that when you decorate konnyaku slices on it, you can still see the pattern of the plate. Place slices like an open fan or a half moon.
  8. Put the sauce on a shiso leaf and put it in the center of the moon.
  9. Put sliced scallion on the sauce.