2 tsp usukuchi soy sauce
Salt to taste (not in photo)
2-3 tsp potato starch + 1-1 1/2 tbsp water
Several stems/leaves mitsuba
In a pot, put dashi and usukuchi soy sauce, and heat to a gentle boil.
Taste, and add salt if necessary.
Beat egg, and chop mitsuba.
Mix potato starch + water mixture well, and pour into dashi pot, first 1/2 to 2/3 of the specified amount.
Add more potato starch + water mixture as necessary to obtain desired consistency.
Keep the soup on medium to medium low heat, and slowly swirl in egg.
When egg is cooked, turn off heat, and add mitsuba.
- Mitsuba can be added to individual bowls, especially if mitsuba is very tender, instead of to the soup pot.
- Thickening the soup with potato starch is optional. A thick consistency is nice when the weather is on the chilly side. Without any thickener, the soup would taste lighter and cleaner (as soup quickly disappears from your mouth), which would be more desirable on hot days.
- Potato starch tends to settle at the bottom after being mixed with water. Therefore, always mix again immediately before adding to hot soup.