Steps

1. In a bowl, combine 1/2 tsp egg white, 1 tsp baking soda, and a pinch of granulated sugar. Mix with chopsticks. (Key Tip!) Mix until it becomes a translucent sherbet-like texture.
   🕒 01:16
2. Lightly coat the tip of a chopstick with the prepared paste.
   🕒 01:32
3. Lay a kitchen cloth on top of aluminum foil.
   🕒 02:26
4. Add 2 tbsp granulated sugar and 1/2 tbsp water to a ladle.
   🕒 02:24
5. Heat the ladle over a flame, caramelizing the sugar and water. (Key Tip!) Ensure the flame directly hits the center of the ladle.
   🕒 02:50
6. Gently stir while measuring the temperature with a thermometer, making sure not to touch the bottom of the ladle. (Key Tip!) When it reaches 123-124°C, remove from heat momentarily. Considering the temperature will continue to rise, adjust so it reaches a final temperature of 125°C.
   🕒 03:10
7. Place the ladle on the kitchen cloth laid over aluminum foil. When the temperature reaches 125°C, add the paste from the chopstick to the sugar syrup and quickly stir 20-30 times.
   🕒 04:42
8. Remove the chopstick and wait a moment for it to puff up.
   🕒 04:51
9. To remove the karume-yaki from the ladle, briefly heat the bottom of the ladle over very low heat to melt the bottom, then carefully take it out.
   🕒 05:38