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Categories:Viewed: 12 - Published at: a year ago
Ingredients
- 1 Corn on the cob
- 2 Eggs
- 1 tbsp Chinese soup stock
- 800 ml Water
- 1 tbsp Sake
- 1/2 Japanese leek
- 1 dash Green onion
- 1 tsp Grated ginger
- 1 dash Salt
- 1 Pepper
- 1 tbsp Katakuriko
- 2 tbsp Water (for the katakuriko)
Method
- Cut the corn in half, wrap in plastic wrap, and microwave for 5 minutes, with the corn halves standing up.
- Scrape off the cooked corn kernels with a knife.
- Put the water, soup stock granules and sake in a pot and bring to a boil.
- Add the corn kernels.
- Skim off surface scum.
- Season with salt and pepper.
- Stir in the katakuriko dissolved in water.
- When the soup starts to bubble, add the beaten eggs through a slotted spoon.
- Add the chopped leek and grated ginger, and turn off the heat.
- Ladle into bowls, scatter chopped green onions and it's done!
