Sauce for Cold Somen

• 3 1/2 c. shrimp and konbu sauce
• 1/2 c. shoyu
• 2 tbsp. sugar
• 1 tsp. salt
• 1/2 tsp. Ajinomoto
• 1/4 c. mirin

1. Place all ingredients in a pot.
2. Bring to a rolling boil.
3. Cool.
4. Refrigerate. Sauce will keep for a month in the refrigerator.

NOTE: To prepare the shrimp and konbu sauce, boil about 5 cups of water with a dozen dried shrimps and a large piece of konbu.