Perfect for a hangover, this exquisite 'Toji-Sui' features fluffy eggs. A super-easy recipe by Ryuji, made with simple ingredients in just 5 minutes. The rich umami of the dashi makes it ideal for a post-drink meal. Give it a try!
Ingredients
Main Ingredients (1 serving)
- Egg 1
- Kamaboko (fish cake)
- Red pickled ginger (beni shoga)
- Scallions
- Agedama (tempura bits)
Seasonings
- Water 280ml
- Bonito flakes powder 3g
- Hy-Me (umami seasoning) 5 shakes
- Soy sauce 1 tsp
- Mirin (Sweet Rice Wine) 2 tsp
- Salt 1/2 tsp
Steps
- Remove the kamaboko from the board and slice it thinly. [Pro Tip!] Use the back of the knife to peel it off cleanly.
- Beat the egg.
- Add 280ml water, 3g bonito flakes powder (approx. 3 pinches), and 5 shakes of Hy-Me (umami seasoning) to a pot.
- Add 1 tsp soy sauce, 2 tsp Mirin (Sweet Rice Wine), and 1/2 tsp salt, then place the pot over heat.
- Once it boils, reduce to low heat.
- Stir the soup in a circular motion with chopsticks to create convection, then slowly drizzle in the beaten egg in a thin stream like dripping thread. [Pro Tip!] To achieve fluffy egg, pour it in a straight line without exposing it to air, as if cutting the egg whites.
- Serve into a bowl.
- Garnish with chopped scallions, red pickled ginger, agedama (tempura bits), and thinly sliced kamaboko to complete.
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