All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.

2015-09-06

Kyuri to kinshitamago no osuimono / clear soup with Japanese cucumber and julienned egg crepe

A pleasant soup with julienned cucumber and egg crepe that goes well with somewhat heavy, substantial dishes. Kinshitamago below is made by microwaving for easy preparation. Once the cucumber and egg crepe are cut, this soup can be made very fast. Sound good? For the best outcome, make sure to have other dishes nearly ready when you start making this soup so that it can be served hot with vivid green cucumber.



54 calories (1/2 of recipe); 4.3 g protein; 2.7 g fat; 2.6 g carbohydrate; 2.2 g net carbs; 253 mg sodium; 107 mg cholesterol; 0.4 g fiber


<Ingredients>
1/3-1/2 kyuri Japanese cucumber (80 g in photo)
1 egg
250 cc dashi
1 tsp usukuchi soy sauce
(Pinch salt, as necessary)
2 tsp katakuriko potato starch with equal amount of water or more


<Directions>
1.

Lightly beat egg, while separating egg white well.

Thinly spread 1/3 or 1/2 of egg in rectangular/square shape on plate covered with plastic film, and microwave for 30 seconds or so (until egg solidifies). 
Peel off, and repeat with remaining egg.
Julienne (kinshitamago is ready).

2.

Cut cucumber lengthwise into four, and remove seeds.
Julienne. 

3.

In a pot, put dashi and usukuchi soy sauce, and bring to boil.

4.

Add cucumber, and heat through.
Add kinshitamago, and gently mix. 
Taste soup, and add salt as necessary (but only the bare minimum necessary; see Notes).
Serve cucumber and kinshitamago in bowls.

5.

Mix potato starch + water mixture well. 
Swirl in soup, first 1/2 or so, and add more as necessary to achieve desired thickness. 

6.

Pour soup over cucumber and kinshitamago
Serve hot.

<Notes>
  • The flavor of the soup is basically determined by the moisture content of cucumber, so make sure to taste at the end and adjust as necessary. 
  • Adding potato starch + water mixture to thicken soup is optional. It is appreciated more when weather is cooler. It also helps you to taste the soup, and is one way to prevent using any more salty seasoning than necessary. When salt is added, the above per-serving sodium figure would increase by approx. 20-40 mg or more. 
  • If the proportion of goodies (cucumber and kinshitamago in this case) is low, the potato starch + water mixture can be added while goodies are in the soup. The pot above is crowded with cucumber and kinshitamago, and transferring them to bowls first makes it easier to thicken the soup.


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