Kakitamajiru

Ingredients

• •4 cups dashi
• •1 tbsp light soy sauce
• •1/2 tsp salt
• •1 tbsp potato starch (or cornstarch), dissolved in 2 tbsp water
• •2 eggs, well beaten
• •Green onion, sliced, for garnish
• •Mitsuba or spinach leaves, for garnish (optional)

Steps

1. 1.Bring the dashi to a gentle simmer and season with the light soy sauce and salt.
2. 2.Stir in the dissolved starch slurry a little at a time, and simmer until the broth thickens very slightly and turns glossy - this light thickening is what keeps the beaten egg suspended in ribbons rather than sinking to the bottom.
3. 3.Keep the broth at a gentle simmer, not a rolling boil.
4. 4.Slowly pour the beaten egg into the soup in a thin stream, starting from the center and spiraling outward, while gently stirring the soup in one direction with a chopstick or fork.
5. 5.Let the egg sit undisturbed for 20-25 seconds to set into soft ribbons, then remove the pot from the heat immediately to prevent the egg from overcooking into rubbery curds.
6. 6.Ladle into bowls and garnish with sliced green onion and a few mitsuba or spinach leaves if using.