Ebi Tsukemen

1. Prepare Dashi: In a pot, combine 1500g Water and 10g Kombu. Let it soak for 30 minutes. Heat gently over medium-low heat. Just before it boils, remove the Kombu. Add 20g Katsuobushi, bring to a simmer, then immediately turn off the heat. Let it steep for 5 minutes, then strain through a fine-mesh sieve, discarding the Katsuobushi. Set aside the dashi.

2. Sauté Aromatics and Shrimp Shells: In a separate pot, heat 10g Sesame oil over medium heat. Add 15g minced Garlic, 15g minced Ginger, and 30g Scallions (white parts). Sauté until fragrant, about 2 minutes. Add 200g Shrimp heads and shells and cook, stirring frequently, until they turn pink and aromatic, about 5 minutes.

3. Deglaze and Simmer Broth: Deglaze the pot with 50g Sake, scraping any browned bits from the bottom. Pour in the prepared dashi. Bring to a gentle simmer and cook for 15 minutes, allowing the shrimp flavor to infuse.