Warabi no tamagotoji / bracken with egg in broth

A soupy tamagotoji with somewhat strong-flavored bracken coated with egg.

<Ingredients>

80-100 g warabi bracken (prep cooked; 85 g in photo)
180 cc dashi
1 egg
1 tbsp soy sauce
1 tbsp sake + mirin (equal parts)
Salt, to taste


<Directions>
1.

In a small pot or frying pan, put dashi, soy sauce, sake and mirin, and bring to boil.

2.

Meanwhile, cut warabi into 3-4 cm, and lightly beat egg.

3.

When broth boils, add warabi, and cook on medium heat for 7-8 minutes.

4.

Taste, and add salt as necessary.

Swirl in egg.

When outer part of egg starts to cook, quietly mix in egg with a spoon by going over the bottom of the pan once or twice, and remove from heat.

Ready to serve.

<Notes>

• The broth is quite salty; a taste is OK, but do not drink it!
• When serving, put enough broth in each bowl to help keep warabi and egg warm and moist.