I’m so behind.
I started Japan with so much time on my hands…plenty of time to get all of this week’s menu cooked. Time, yes. Ingredients, no. Unfortunately I had to wait until the weather warmed up enough to melt the ice that was locking my car to the street to go to the Asian grocery…more specifically, the Japanese grocery because these ingredients were not going to be find at the local stop and shop. That was yesterday, and a good part of and today I spent in a much needed catch up with friends. So, I offer you a quick and easy soup to end my Japanese tour, and will come back in a few weeks to make the final dish when I get to Mongolia and I’m at a loss for things to make.
Another of Mama Tomato’s handiwork here. I admit that the ingredients are a bit difficult to find, even if you know what you’re looking for. I’m lucky, but I know that not everyone has Tomato to drag to the Japanese market to help. I’ve included pictures and substitutions where I could.
4 cups of water
1 TBSP dried kaibashira/hotategai (scallop) **Fresh can be used as well**
2 tsp dashinomoto
1 ½ TB soy sauce
1 TB sake
1 TB mirin
¼ cup toromi-konbu/natto-konbu (finely cut, dried kelp)
1 egg, beaten
2 TB katakuriko or cornstarch with 2 TBSP water
½ green onion, finely chopped
1. Place 4 cups of water in a medium pot, along with the scallops.
Cook for about 20 minutes, or until tender, on a medium heat with lid on.
2. When Step 1 is complete, lower the heat, and add dashinomoto, soy sauce, sake, mirin and kelp. Turn the heat to medium and when it boils, add the cornstarch slurry. When the soup thickens, add the beaten egg, and stir until the egg is done. Turn the heat off and add the green onion.
**Note: Adjust the seasoning as you go along. Add more liquid katakuriko, as desired thickness of texture to your liking.**
This was good…like a Japanese egg-drop soup. While delish, it’s not enough food on its own but, make no mistake, would be perfect for lunch, or a night like tonight when I’m not that hungry.
Prep. Time is about 40 minutes