Saba Somen (Simmered Mackerel with Somen)

Rinse 1 bamboo sheath.

Bring 2L water to a boil, soften the sheath in it for 30 seconds, and lift it out. Cook 4 bundles somen in the same water for 30 seconds less than the package time. Rinse thoroughly under cold water to remove surface starch and drain.

Line the bottom of a wide pot with the softened bamboo sheath.

Add 1000ml simmering dashi, 25g sugar, 100ml soy sauce, 50ml sake, and 20ml mirin and bring to a boil over medium-high heat.

Remove the skewer from 1 whole grilled mackerel and place the fish on the bamboo sheath.

Lower to medium and simmer for 15 minutes, spooning broth over the top every minute. Keep the pot from boiling over as the liquid reduces by about half and the fish becomes hot throughout.

Carefully lift out the mackerel and bamboo sheath and place the fish in the center of a large platter.

Pass the cooking liquid once through a fine sieve to remove any loose bones, then return it to a clean pot.

Cut 5 green onion stalks diagonally into 5cm lengths.

Bring the strained broth back to a boil, heat the onions in it for just 45 seconds, and arrange them around the mackerel.

Add 400ml noodle-seasoning water, 20g sugar, 30ml sake, and 20ml mirin to the strained broth and boil for 1 minute.

Add the drained somen and cook over medium heat for 2 minutes, loosening gently with tongs as the noodles absorb the broth.

Arrange the somen around the mackerel and spoon the remaining broth evenly over it.

For individual servings, check carefully for pin bones while dividing the fish into five portions, then place fish, noodles, green onion, and broth in each bowl and serve hot.