1.5 cans' worth (using the can from the corn to measure)
Chinese soup stock (granulated)
Water (for the katakuriko slurry)
Empty the can of corn into a sauce pan.
Fill the empty can with the instructed amount of water, and put the water in the pot, along with any corn remaining in the can. Turn on the heat.
Add the Chinese soup base.
Put the instructed amount of katakuriko and water into the empty can, mix together, and add to the saucepan.
Crack the egg into the empty can, and beat it.
Add the beaten egg to the sauce pan and it's done!
Story Behind this Recipe
When I'm making a Chinese side dish like gyoza or harumaki, I always make this.
Measuring all of the ingredients in the can from the canned corn gives you fewer dishes to wash. Take care not to mix up the steps when adding the katakuriko to the water and also when adding the whisked egg. Get your kids to help!