Roughly chop the cabbage, julienne the ginger, and set aside. Combine the ☆ and ★ ingredients separately. Beat the egg and set aside.
Turn on the heat to low, and add the ginger and sesame oil into a pot. Slowly fry until fragrant.
Add the cabbage, and turn up the heat to medium. It's really full so, be careful not to drop it.
Stir-fry while coating the cabbage in the oil at the bottom of the pot. The cabbage will reduce in volume by half.
Add the water, and turn up the heat to high.
When it starts to bubble, add the ☆ mixture, and mix well.
When it's boiling, swirl in the beaten egg, and turn down the heat to medium. Wait until the egg is cooked through without stirring.
Swirl in the ★ katakuriko dissolved in water, mix well, and it's done.
Story Behind this Recipe
I made this soup with spring cabbage, which is difficult to use up.
You can use tubed ginger instead of grating it. In that case, use about 1.5 teaspoons should. Stir-fry the cabbage really well to bring out its sweetness. I recommend using Chinese cabbage in the winter.