← Nouns Cooking · Japanese

Ingredients

• 800 ml Dashi powder or stock
• 1 tsp light soy sauce
• 1 tsp Mirin
• ½ tsp Salt
• 1 tbsp potato starch or cornflour
• 2 tbsp Water
• 2 Eggs
• 1 Spring onion, finely sliced
• 1 tsp fresh ginger juice (squeezed from grated ginger) (optional)

Method

1. Bring the dashi to a simmer in a saucepan and season with the soy, mirin and salt.
2. Mix the starch with the water, stir again just before using, then pour it into the simmering soup while stirring. Keep stirring for 1 minute, until the soup turns slightly silky.
3. Beat the eggs lightly in a jug. With the soup at a steady simmer, pour the egg in a thin stream (pouring over chopsticks helps), moving in a circle around the pot.
4. Leave it alone for about 30 seconds so the egg sets into soft ribbons, then stir once gently and turn off the heat.
5. Stir in the ginger juice, ladle into bowls and scatter with spring onion.

Tips

• The light starch thickening is what keeps the egg floating in fluffy wisps instead of sinking in clumps.
• Contains egg, fish (dashi) and a little soy.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101 RecipeTin Japan