Break one bundle of the Tokkyuhin into two equal parts and bind the ends (1 cm from the end) with thread. Boil it for the time shown on the packaging, put it in a strainer, and then rinse it well in clean water. Drain the water.
Dip briefly in ice water and cut off the tied end, then serve on a dish.
Remove the spines from the prawns. Boil the prawns, then remove their skins and serve them in the dish from (2). Garnish with the lumpfish, a maple leaf, and ice.
Ingredients / for 2 servings
3 bundles of Tokkyu Somen
2 prawns
Lumpfish (to taste)
Momiji no Ha and ice (to taste)
Mentsuyu (soy-based dipping soup for somen, straight-type) (to taste)
