1. In a bowl, soak dried shiitake mushrooms in water for 3 hours. Drain, reserving the soaking water, and remove the stems. Pour soaking water into a saucepan with soy sauce and sugar, add shiitake and bring to a boil over high heat. Reduce to low and simmer until the shiitake have absorbed almost all the liquid, then cut them into thin strips.
2. Mix Hon Tsuyu with the water to make tsuyu sauce.
3. Cut the cucumber into thin strips 5 cm / 2 in. long, and loosen surimi sticks for easy eating. Drain canned tuna of excess oil and break into pieces.
4. Beat egg; add granulated sugar and a pinch of salt. In a small lightly oiled non-stick frying pan, pour in just enough egg to thinly coat the bottom. Cook over low heat and flip when egg surface sets; remove from pan and cut into thin strips 5 cm / 2 in. long. Repeat this process until all the raw egg is used.
5. In a pot, boil somen noodles following package instructions. Drain, rinse with water and drain again.
6. Place somen in individual serving bowls with shiitake, cucumber, surimi sticks, tuna and egg. Garnish with green onion and ginger. Pour tsuyu sauce over the somen just before eating.

* If unavailable, tsuyu sauce can be made by bringing to a boil the following: 360 ml / 1 1/2 C dashi stock; 60 ml / 1/4 C Kikkoman Soy Sauce; 2-3 T Kikkoman Manjo Mirin. Allow to cool.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml