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Categories:
chicken broth tomatoes sprouts carrots clove garlic ginger Takanotsume eggs soy sauce mirin salt Slurry black pepper
Viewed: 29 - Published at: 9 years agoIngredients
- 800 ml Chicken broth
- 8 Cherry tomatoes (hulled)
- 100 grams Bean sprouts
- 1/3 Carrots (shredded)
- 1 clove Garlic (remove the sprout)
- 1 piece Ginger (peeled)
- 1 Takanotsume
- 2 Beaten eggs
- 1 tbsp Usukuchi soy sauce (or soy sauce)
- 1 tbsp Mirin
- 1 Salt (adjust as needed)
- 1 tbsp Katakuriko slurry
- 1 pinch Black pepper
Method
- Boil the chicken broth from.
- Add the garlic, ginger, and takanotsume and bring to boil.
- When it comes to boil, cover with lid and cook for 10 minutes on low heat.
- Add the seasonings and adjust the taste.
- Then add the tomatoes, bean sprouts, and carrots as well.
- Once you reboil on high heat, cover with lid again and cook for 2 minutes on low heat.
- Turn off the heat and add the katakuriko slurry.
- Mix quickly and reheat over low again.
- Add beaten eggs and mix in a circular motion using chopsticks.
- Cover with a lid and cook for a minute in residual heat.
- Serve it onto a bowl, sprinkle on black pepper and you're finished.
