3. Add salt and mirin, usukuchi soy sauce to the dashi and bring to a boil. Thicken with a slurry made from kuzu powder and water. 4. Slowly drizzle the beaten egg into the boiling soup.
4. For the sauce, combine the dashi broth, rice vinegar, sugar, usukuchi soy sauce, salt and katsuobushi and place over medium heat. Bring to a gentle boil and strain. 5. Arrange the three ...
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