Kanten (Agar-agar) Yose with Nagano Shinshu Soba Noodles
Ingredients (Serves about 8)
16 boiled & butterflied prawns (3L size), 5 dried shiitake mushrooms (cooked in soy sauce and sugar), 3 eggs, 5 shiso leaves, half a pack of Nagano Shinshu soba noodles, 1 block of Agar-agar.
A. 700 ml dashi broth (light soy sauce, mirin, sake, to taste) → for Agar- agar
B. 200 ml soup stock for sauce (light soy sauce, mirin and sake to taste)
1 pack of Shinshu soba noodles
Directions
1
(1) Make Kinshi Tamago (Japanese shredded thin omelette)
(2) Soften dried shiitake mushrooms in water, cooked with soy sauce, mirin, sake and sugar, cool and slice into thin strips.
(3) Cut the shiso leaves into thin strips.
(4) Dry the prawns with kitchen paper.
2
Make soup stock from A, add Agar-agar (which has been soaked in water & squeezed) in and dissolve, strain and set aside.
3
Make the broth for the sauce. Combine all the ingredients B and bring to the boil, then chill in the refrigerator.
4
Boil the Nagano Shinshu soba noodles as directed. Soak in icy water to cool.
5
Arrange the noodles, egg, shiitake mushrooms, shiso leaves and prawns in this order so that they form a beautiful layer; pour in the agar-agar sauce from step 2 a little at a time. When the top is filled, chill in the refrigerator to harden.
6
When chilled and hardened, cut into pieces, place in a bowl, pour the sauce from 3 over the top and serve with grated yuzu peel if desired.
Kanten (Agar-agar) Yose with Nagano Shinshu Soba Noodles
