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Method:
Soak the mushrooms in very hot water for
30 minutes. Remove stems and slice caps thinly. Bring a
large saucepan of water to the boil and add the noodles. When
the water returns to the boil add 1 cup cold water. Bring to the
boil again and cook until noodles are just tender, being careful not
to overcook. Drain in colander and let cold water run over the
noodles to cool them. Drain well. Slice the fish cakes.
Bone chicken breast and cut into thin bite-size slices. Cut
scallions into thin diagonal slices. Bring the kakejiru to the
boil, add mushrooms and chicken and simmer for 3 minutes. Add
noodles and heat through, then garnish top with fish cake, fried
shrimps and scallions, cover and allow a further minute or so for the
shrimps to heat through. Serve immediately.
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