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Osuimono - Clear Soup For Girl's Day Festival

Osuimono - Clear Soup For Girl's Day Festival

By adding beaten egg, stirring it around and combining it with the other ingredients, it became round and cute. The soup itself is delicious too!

Ingredients: 4 to 5 servings

Kombu
15 cm
Bonito flakes
about 1 packet
Dried sliced shiitake mushrooms
about 20 pieces
Water
1200 ml
Salt
1 teaspoon
Mirin
1 teaspoon
Soy sauce
1/2 teaspoon
Egg, Dashi stock granules
4, 1/2 teaspoons x 4
Edamame
To taste
Imitation crab sticks
about 2
Temaribu (decorative dried wheat gluten shaped like little balls)
To taste

Steps

1. Put the water, konbu seaweed, and shiitake mushrooms in a pan and bring to a boil. Take out the konbu seaweed and shiitake mushrooms, add the bonito flakes and simmer for a little bit. Turn off the heat, take out the bonito flakes, and put in the temaribu. Finely chop the simmered shiitake and the crab sticks
2. Put plenty of water in a separate pan and bring to a boil. Beat 1 egg with 1/2 teaspoons of dashi stock granules, and pour into the water while mixing continuously to make kakitama (beaten egg cooked in liquid). When the egg floats to the surface, scoop out with a tea strainer or slotted spoon.
3. Line a small cup with plastic wrap and put in the crab stick, shiitake mushrooms, edamame and the cooked egg from step 2. Gather the plastic wrap around and squeeze tightly. Close up with a rubber band.
4. Leave like this for about 10 minutes. Open up the plastic wrap and invert the contents into each soup bowl. Ladle in the soup, and serve.

Story Behind this Recipe

I saw how to make the cooked egg (kakitama) and form it into a ball on TV once. The soup base is our family recipe. By adding dashi stock granules and other ingredients to the egg, it looks cute and tastes great too! The egg is nice and fluffy and delicious! Why not serve on Girl's Day (Hinamatsuri, March 3rd)?