Steps

1. Trim the ends off 2 sheets of aburaage.
   🕒 02:30
2. Open the trimmed aburaage and cut it into thin noodle-like strips. Cut the other sheet in the same way. [Chef's Tip!] If you are concerned about calories, boil it once to remove excess oil.
   🕒 03:00
3. Pour 330ml of water into a pot and bring to a boil.
   🕒 05:51
4. Heat 3g of bonito flakes in a 600W microwave for 50 seconds, then crush them to make bonito powder.
   🕒 06:02
5. Add the bonito powder to the pot. [Chef's Tip!] Granulated dashi can be used as a substitute, but using bonito powder gives a clearer flavor.
   🕒 06:22
6. Add 6 shakes of MSG(Ajinomoto) (MSG), 1 and 1/2 tsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp sake, and 1/2 tsp salt to the pot, bring to a boil, and cook off the alcohol. [Chef's Tip!] Combining MSG(Ajinomoto) (MSG) and bonito powder creates a flavor similar to carefully prepared dashi.
   🕒 06:41
7. Add the sliced aburaage to the pot, and add about 1 tbsp water (to make a total of 350ml water).
   🕒 07:52
8. Crack in 1 egg and cook until your desired firmness is reached.
   🕒 08:00
9. Arrange the aburaage in a bowl, then place the egg on top.
   🕒 08:35
10. Pour in the soup, sprinkle with green onions to taste and Shichimi Togarashi to taste, and serve.
    🕒 08:57