Combine the mirin, soy sauce and iriko dashi in a pan and bring to a boil. Turn off the heat and set aside.
Meanwhile, bring a pot of water to a boil and add the noodles. Cook for 3 minutes. Drain, rinse under warm water and set aside.
Next make the prawn tempura: Whisk together the egg yolk with 3 tablespoons of water. Stir in the sifted flour. (The mixture should be lumpy.)
Heat the oil in a deep-fryer. Dip the prawns in the batter, coating the body but not the tail.
Place the prawns in the hot oil, one at a time, holding by the tail and swishing the body of the prawn gently back and forth for a few seconds before dropping it in the fryer for 2 to 3 minutes.
To plate, place equal portions of noodles in four bowls. Ladle with the broth, then garnish with prawns, mushrooms, onions and 2 boiled egg halves.
2/3 cups soy sauce
8 cups iriko dashi
(Click here for the recipe) 2 oz. uncooked soba noodles
1 egg yolk
½ cup all-purpose flour, sifted
Vegetable oil for frying
4 prawns, shelled keeping tail intact
4 whole shiitake mushrooms, boiled and sliced
2 green onions, sliced horizontally
4 hard-boiled eggs, cut in half
This article appears in February 2012.