Instructions: Prepare the garnish first. Remove the shell and devein the shrimp, leaving the tails on. Wash, dry, and cover in kuzu starch. Boil in unsalted water for 2 minutes.

Swish the wakame in boiling water for 30 seconds to retain the green color, then soften the wakame in cold water for 20 minutes. Remove any hard parts using a kitchen cleaver (deba-bocho).

Slice slivers of lemon rind.

In a medium pot warm the the dashi stock on medium heat. Do not boil. Add salt to taste, a little at a time. Add the soy sauce, and stir.

Warm individual laquer soup bowls by filling with hot water, and letting them stand for 2 minutes. Drain the water, and arrange a shrimp, and small amount of wakame in each bowl. Ladle in the dashi stock. Fill the bowls 3/4 full, and garnish with lemon. Serve immediately.

This recipe yields 6 servings.

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