Steps

1. Separate 1 egg into yolk and white. Set aside the egg white for the miso soup and the yolk for the shirasu don.
   🕒 02:21
2. Place 150ml of Dashi Broth in a pot and heat over low heat.
   🕒 02:56
3. Trim the roots of a pinch of Kaiware Radish Sprouts and roughly chop.
   🕒 03:45
4. Rinse the chopped kaiware sprouts under water and drain.
   🕒 04:00
5. In the miso soup bowl, add a pinch of Tenkasu and the drained kaiware sprouts.
   🕒 03:26
6. Once the dashi broth is boiling, turn off the heat and dissolve 2 tsp of Miso Paste.
   🕒 04:29
7. Add a pinch of Dried Wakame Seaweed and let it rehydrate.
   🕒 05:02
8. Lightly re-boil the pot and gently add the reserved 1 egg white.
   🕒 05:41
9. Reduce to low heat and cook until the egg white is completely opaque. (Key Tip! By not stirring the egg white and cooking it slowly over low heat, you'll achieve a better texture.)
   🕒 05:57
10. Place 1 donburi bowl of rice in a bowl.
    🕒 06:36
11. Top the rice with 1/2 pack of Bonito Flakes (Katsuobushi). (Key Tip! Bonito flakes are an essential ingredient for enhancing the flavor of the shirasu don.)
    🕒 07:16
12. Sprinkle a pinch of Shredded Nori Seaweed over the bonito flakes.
    🕒 07:42
13. Arrange 30g of Boiled Whitebait (Shirasu) in a donut shape on top of the nori, leaving the center of the bowl slightly open.
    🕒 07:51
14. Place the reserved 1 egg yolk in the center of the bowl.
    🕒 08:18
15. Sprinkle a pinch of Chopped Scallions and a pinch of Toasted Sesame Seeds over the entire dish.
    🕒 08:29
16. Pour the hot miso soup into the bowl containing tenkasu and kaiware sprouts.
    🕒 09:32
17. Optionally, sprinkle a pinch of Ichimi Togarashi (Chili Powder).
    🕒 10:17