Ebi Miso Ramen

Prepare Ebi Dashi: In a pot, add shrimp heads and shells. Dry-roast them over medium heat for 5 minutes until fragrant and slightly pink. Add water and kombu. Bring to a gentle simmer, then reduce heat and cook for 20 minutes, skimming any foam. Remove kombu after 10 minutes to prevent bitterness. Strain the dashi through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard solids. Add 50g of sake to the strained ebi dashi and keep warm.

Prepare Miso Tare: In a small saucepan or skillet, heat sesame oil over medium-low heat. Add minced garlic and minced ginger and sauté until fragrant, about 2 minutes, being careful not to burn. Remove from heat. In a bowl, combine awase miso, mirin, soy sauce, and 20g of sake. Stir well until smooth. Add the sautéed garlic and ginger to the miso mixture and mix thoroughly. This is your miso tare.

Prepare Shrimp Topping: Peel and devein shrimp. In a separate pan, melt butter over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Set aside.