Togan No Kuzu Tsuri (Squash With Shrimps)

Mrs. Takeo Isoshima

Servings 6

• 3 cups water
• ¼ cup dried shrimps
• 1½ cups cubed togan or zucchini
• ½ lb. fresh shrimps

Make shrimp stock (see page 19).

Clean and shell fresh shrimps, leaving the tails on. Cut into halves, lengthwise.

Cook togan in shrimp stock till soft. Add fresh shrimps and season with 1 tablespoon shoyu, 1 teaspoon salt, ½ teaspoon gourmet powder.

Make a paste of 1½ teaspoons cornstarch and ¼ cup water and add to soup.

Serve hot with a little grated ginger.