Fuwafuwa tamago no osuimono, ebi to shantoreru iri / clear soup with fluffy eggs, prawns and chanterelle mushrooms

This dish tastes like chawanmushi savory custard but is much soupier. Prawns and mushrooms add variety to the flavor and texture.

<Ingredients>

300 cc dashi
1 egg
2 1/2 tsp usukuchi soy sauce
4 prawns
Small handful chanterelle mushrooms
2 tsp sake
Potato starch (to clean prawns; not in photo)
2 stems mitsuba


<Directions>
1.

Clean prawns with potato starch, and rinse.

2.

Sogigiri slice prawns at a slant.
Cut and tear mushrooms into small pieces.
Chop mitsuba.

3.

Place mushrooms in a microwaveable bowl, pour over sake, cover with plastic wrap, and microwave for 40-50 seconds.

Add prawns, and microwave for another 40-50 seconds, until prawns become pink.

4.

In a medium mixing bowl, put dashi and usukuchi soy sauce.

 Beat egg, and add.

Cover with plastic wrap, and microwave for 2 minutes.

Add mushrooms and prawns, cover, and microwave for another minute, until soup becomes clear.

5.

Serve in individual bowls; top with mistuba.

<Notes>

• The above cooking time is when using cold dashi. When dashi is warm, egg mixture solidifies much more quickly.
• Because of prawns' salt content, no salt is added to this recipe. If prawns are not used, you might want to add a pinch salt.
• If mitsuba is not available, chives, green onions, mizuna, daikon or kabu leaves and other leafy greens work fine. 
• "Fuwafuwa" means fluffy, soft, light and spongy. For the above, it describes how egg is in the soup.

（Last updated: January 29, 2015)