Steps

1. Trim the legs from the 8 shrimp and make a cut along their backs.
   🕒 00:00
2. Heat 3 tbsp+ of Taihaku Sesame Oil in a frying pan and arrange the 8 shrimp. Pan-fry them. (The key here is to bring out the aroma by frying them with the shells on.)
   🕒 01:07
3. Once the shrimp turn red and are halfway cooked, remove them from the pan.
   🕒 02:04
4. Add the 2cm worth of green onion, 1 slice of ginger, 1 clove of garlic, and red chili pepper to taste to the oil remaining in the pan after frying the shrimp, and sauté.
   🕒 02:27
5. Once fragrant, add 3 tbsp of Cooking Sake (Rice Wine) and 600ml of water and bring to a boil.
   🕒 02:55
6. Once boiling, add the 90g of vermicelli directly into the pan, cover, and simmer for 6 minutes.
   🕒 03:18
7. Once the vermicelli has absorbed most of the liquid, stir in 1 tbsp of Chicken Stock Powder until dissolved.
   🕒 03:47
8. Return the reserved shrimp to the pan.
   🕒 03:57
9. If you have it, add 3 tbsp of dried onions.
   🕒 04:05
10. Season with black pepper to taste, 1.5 tsp of soy sauce, and a pinch of salt. (The key here is to add salt only after tasting, as the chicken stock powder already contains salt.)
    🕒 04:40
11. If the liquid is insufficient, add water to taste.
    🕒 05:18
12. Drizzle in 1 tbsp of sesame oil.
    🕒 05:27
13. Plate the dish and garnish with garnish to taste (such as sansho pepper or cilantro) to complete.
    🕒 05:58