|Ingredients 2 servings
|1 pack UMAMI dashi Bonito and Konbu kelp
|1 teaspoon Light soy sauce
|Pinch of salt
|Preferred thickness Starch
|Mitsuba japanese parsley to taste
1) Add water and UMAMI dashi Bonito and Konbu kelp in a pot a over medium low heat.
Once boiled, lower heat for 3 minutes and take out the pack.
2) Beat the egg and cut Mitsuba japanese parsley into 3cm length.
3) Add light soy and salt to the dashi stock prepared in step 1 and bring to a boil.
4) Add thickness with starch and water, then add beaten egg little by little.
When egg forms a fluffy shape add the mitsuba japanese parsley and turn off the heat.