kishimen with shrimp tempura & grated radish

ingredients:

• 530 g cooked kishimen
• 4 shrimp tempura
• 120 g Japanese white radish
• 600 ml bonito soup stock
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• If you want, you can also add your favorite condiments, e.g., bonito flakes, chopped green onion or leek, grated ginger, shichimi (seven-spice seasoning).

step 1:

Pour the bonito soup stock into a pan and bring to a boil. Add the sugar and soy sauce. Remove from the heat and let it cool.

step 2:

Grate the radish. Put the grated radish onto a paper towel and squeeze with your hands to remove the excess liquid.

step 3:

Place the cooked kishimen on 2 serving dishes. Decorate each with 2 shrimp tempura and the grated radish.