Steps

1. Prepare the saury.
   🕒 02:18
2. Sprinkle 1 tsp salt over 4 saury.
   🕒 02:49
3. Then sprinkle 1 tsp sugar and rub it all over.
   🕒 03:22
4. Let it sit for 10 minutes.
   🕒 03:59
5. After 10 minutes, rinse the saury under running water and thoroughly pat dry with paper towels.
   🕒 05:56
6. In a pot, add 1L water and 10g salt, and bring to a rolling boil over high heat.
   🕒 04:15
7. Add the prepared 2 saury to the boiling salted water and boil for about 5-10 minutes over medium heat. [TIP!] When boiling, do not make any incisions, and gently boil while pouring hot water over them to prevent the flesh from breaking apart.
   🕒 09:51
8. Remove the boiled saury from the pot.
   🕒 11:54
9. To the pot with the boiling liquid, add the bones and leftover flesh of the boiled saury.
   🕒 19:04
10. Add 1 sheet kombu and simmer for about 5 minutes over medium heat. [TIP!] Simmering for 10 minutes will bring out a stronger umami flavor.
    🕒 19:27
11. In a separate pot, boil water and boil 100g somen noodles for 20 seconds. [TIP!] Do not rinse the boiled somen noodles in water; aim for an al dente texture.
    🕒 21:30
12. Plate the boiled somen noodles in a bowl.
    🕒 22:12
13. Pour plenty of warm saury dashi soup over them.
    🕒 22:17
14. Garnish with chopped scallions to taste and lemon to taste, then serve.
    🕒 22:29