aem (a.e.mossberg) (07/10/90)
This is modified from the "Japanese cooking for everyone" column of the June 25th 1990 issue of _The Japan Times Weekly_ Cold Wheat Noodles (Somen) 400g thin wheat noodles 150g chicken breasts 3 dried shiitake mushrooms 1 cucumber 2 eggs 8 shrimp Sauce: 2 cups water 1 tsp. dashinomoto 1/2 cup soy sauce 1/3 cup mirin Condiments: 1/2 green onion 5 pieces perilla Boil 4 sauce ingredientes together, then simmer 5 minutes. Cool. Sprinkle salt, sake, and potato starch over chicken pieces. Place chicken in boiling water for five minutes, then drain, and shred the chicken. Cut cucumber into thin strips. Chop perilla and green onion. Soak onion in cold water 5 minutes. Soak shiitake mushrooms in 1 cup water with 1 tsp sugar until soft. Cut into small pieces, then boil, with 1 tbsp soy sauce, 1 tbsp sugar, and 1 tbsp mirin, until water has almost evaporated. Beat eggs with pinch of salt. Heat pan with small amount of oil and pour beaten eggs to cover bottom of pan. Cook 30 seconds and flip. Repeat to use up eggs. Cut the omelets into thin strips. Boil 1/4 cup water and add shrimp. Add 2 tbsp sake and dash salt. Simmer until shrimp turn red, the drain and shell. Bring water to a boil in a large saucepan. Add noodles. When it again reachs a good boil, add 1/2 cup cold water. When it again comes to a boil, let it continue for 2 minutes, then turn off heat. Drain, the rinse noodles in cold water. Arrange on platters, and serve sauce in individual bowls.