Kakitama-jiru (Egg-Drop Soup)
Ingredients: water, kombu seaweed, bonito flakes, egg, mitsuba parsley · 20 min cook time · 85kcal · $4.50
Ingredients
400ml water, 1piece kombu seaweed, 10g bonito flakes, 1piece egg, 5g mitsuba parsley, 1tsp potato starch, 2tsp water for starch, to taste salt, 1tsp sake, 1tsp soy sauce
Instructions
1. Add the kombu seaweed and the bonito flakes to 400ml of water. Gradually heat the water on medium low heat.
2. When it comes to a boil, reduce the heat to low.
3. Ladle out the foam to remove any unwanted flavor and simmer for 5 minutes.
4. Turn off the burner, remove the kombu seaweed, and strain the dashi stock into a pot. Squeeze out the remaining stock from the bonito flakes.
5. Beat the egg, making sure the chopsticks scrape the bottom of the bowl to avoid creating unwanted foam.
6. Cut the mitsuba parsley into 3 cm or 1 inch pieces.
7. Dilute 1 tsp potato starch with 2 tsp water.
8. Heat the dashi stock in a pot, add the salt, sake, and soy sauce. Lightly stir and when it begins to boil, turn off the burner.
9. Gradually add the diluted potato starch while mixing, then turn on the burner again.
10. When it comes to a rolling boil, gradually pour in the egg using a circular motion starting from the center.
11. When the egg begins to float to the surface, turn off the burner. Top with the mitsuba parsley and ladle into a bowl.
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