Osuimono - Clear Soup For Girl's Day Festival

Name: Osuimono - Clear Soup For Girl's Day Festival
Yield: 5 servings
Cuisine: American
Ingredients: 15 cm Kombu seaweed; 1 packet Bonito flakes; 20 pieces Dried sliced shiitake mushrooms; 1200 ml Water; 1 tsp Salt; 1 tsp Mirin; 1/2 tsp Soy sauce; 1 Edamame, to taste; 2 Imitation crab sticks; 1 Temaribu (decorative dried wheat gluten shaped like little balls), to taste; 4 Egg; 1/2 tsp Dashi stock granules (per serving)

cookpad.japan @cookpad_jp

I saw how to make the cooked egg (kakitama) and form it into a ball on TV once. The soup base is our family recipe. By adding dashi stock granules and other ingredients to the egg, it looks cute and tastes great too! The egg is nice and fluffy and delicious! Why not serve it on Girl's Day?

It's easier to cook the eggs one at a time. Mix each egg with 1/2 teaspoon of dashi stock granules, bonito based preferred for more flavor. You can serve about 5 people with this amount of soup. When you're scooping up the cooked egg, a tea strainer is the ideal implement. If you put in too many other ingredients with the egg, it won't form a nice neat ball. Recipe by Torodesu.

cookpad.japan @cookpad_jp

Saved

Ingredients

5 servings

15 cmKombu seaweed
1packet Bonito flakes
20pieces Dried sliced shiitake mushrooms
1200 mlWater
1 tspSalt
1 tspMirin
1/2 tspSoy sauce
1Edamame, to taste
2Imitation crab sticks
1Temaribu (decorative dried wheat gluten shaped like little balls), to taste
4Egg
1/2 tspDashi stock granules (per serving)

Saved

Steps

1

Put the water, konbu seaweed, and shiitake mushrooms in a pan and bring to a boil. Take out the konbu seaweed and shiitake mushrooms, add the bonito flakes and simmer for a little bit. Turn off the heat, take out the bonito flakes, and put in the temaribu. Finely chop the simmered shiitake and the crab sticks
2

Put plenty of water in a separate pan and bring to a boil. Beat 1 egg with 1/2 teaspoons of dashi stock granules, and pour into the water while mixing continuously to make kakitama (beaten egg cooked in liquid). When the egg floats to the surface, scoop out with a tea strainer or slotted spoon.
3

Line a small cup with plastic wrap and put in the crab stick, shiitake mushrooms, edamame and the cooked egg from step 2. Gather the plastic wrap around and squeeze tightly. Close up with a rubber band.
4

Leave like this for about 10 minutes. Open up the plastic wrap and invert the contents into each soup bowl. Ladle in the soup, and serve.