Yurine to kaibashira no tamagotoji / lily bulbs and dried scallops with eggs in broth

A mild yet very aromatic and flavorful dish thanks to dried scallops. The texture of starchy lily bulbs offers a nice contrast with soft eggs.

<Ingredients>

Small handful yurine lily bulbs (30-35 g dry; 70-80 g rehydrated)
2-3 hoshi-kaibashira dried scallops (rehydrated overnight) + rehydrating liquid
2 eggs
100 cc dashi
1 tbsp sake
1 tsp usukuchi soy sauce
3-4 chives


<Directions>
1.

Remove blemished surfaces of yurine bulbs.
Lightly beat eggs.
Chop chives.

2.

Add rehydrating liquid of dried scallops to dashi and measure 150cc.

If not enough, add water.

3.

In a pot or frying pan, pour dashi + dried scallop rehydrating liquid.
Fluff up dried scallops, add to pot, and bring to boil on low heat.

4.

When boiling, add yurine and sake, and cook on medium low heat for 2 minutes. 

Add usukuchi soy sauce, and cook for another 2 minutes.

5.

Swirl in eggs.

When outer edge starts to cook, roughly mix, cover, and remove from heat. 

6.

Serve in individual bowls, and garnish with chives.

 <Notes>

• The rehydrating liquid of dried scallops has quite a strong flavor. Depending on how much liquid you have, you can use water instead of dashi to cook this dish.
• Chives can be added to the pot at the very end instead of garnishing after serving.
• Snow peas (blanched separately or added at the end), green onions, mitsuba, sansho leaves would be a good garnish.
• Tamagotoji is a general term for dishes where ingredients are cooked in broth, usually flavored with soy sauce, and lightly beaten eggs are added at the end. Eggs bind everything together and soften the taste.
• Dried yurine lily bulbs are widely available at Chinese grocery stores and herbal medicine shops, as are dried scallops (try Chinese herbal medicine shops for top-quality selections).