All Easy Recipes. Cook all that you can cook. Cold Noodles With Shrimp And Mushrooms
(Hiyamugi)
 
What You Need:            (To Serve: 6)
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  • 6 medium-sized shrimp in their shells (16 to 20 per pound)
  • 12 sprigs watercress or young spinach leaves
  • 3 shiitake (dried Japanese mushrooms)
  • ½ teaspoon sugar
  • 1 tablespoon Japanese all-purpose soy sauce
  • Vegetable oil
  • 2 eggs, well beaten
  • A 16-ounce package of hiyamugi (thin Japanese noodles), or substitute 1 pound Italian vermicelli

    DIPPING SAUCE
  • DIPPING SAUCE
  • 1½ cups menrui no dashi
  • 1½ teaspoons grated lime rind

    • How To Cook:
    1. Drop the shrimp into 2 cups of boiling water and boil for 3 minutes, or until they turn pink and are firm to the touch. Drain in a colander and run cold water over them.

    2. Peel the shrimp and devein them by making a shallow incision down their backs with a small, sharp knife and lifting out the black or white intestinal veins with the point of the knife.

    3. Blanch the watercress or spinach by plunging it into a small pan of boiling water for 10 seconds, then drain it. Let it rest in a bowl of cold water until ready to use.

    4. Soak the shiitake in 4 cups of cold water for 1 hour, then transfer the mushrooms and their soaking liquid to a 2-quart saucepan and bring to a boil over high heat.

    5. Add ½ teaspoon of sugar and 1 tablespoon of soy sauce, lower the heat to moderate, and cook the shiitake uncovered for 20 minutes, or until the liquid is a rich brown and has reduced to about 1/3 cup. Set the pan aside off the heat.

    6. With a pastry brush or paper towel, lightly coat a 10-to 12-inch skillet or omelet pan with vegetable oil. Heat the pan over moderate heat until a drop of cold water flicked on its surface evaporates instantly.

    7. Pour in the eggs and cook without stirring for about 20 seconds, or until the omelet is set, then turn it out on a platter in one piece.

    8. Trim the rounded edges of the omelet with a knife to form a rectangle, and cut into 1-inch squares. Holding the squares with chopsticks or tongs, dip them one at a time into a bowl of hot water for 1 second to remove any remaining oil, and drain on paper towels.

    9. In a 3- to 4-quart pot, bring 2 quarts of water to a boil. Drop in the noodles, return to a boil and, stirring occasionally, cook uncovered for about 10 minutes, or until they are very soft. Drain the noodles in a colander, run cold water over them for 5 minutes, and drain them thoroughly again.

    10. Divide the noodles among 6 individual serving bowls and place 2 or 3 ice cubes in each bowl. Garnish the servings with 1 shrimp, 2 sprigs of watercress or spinach, ½ shiitake, and a few squares of the egg. Accompany with the dipping sauce flavored with grated lime rind.
    		 
    		 
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