02/03/2020 by Chef Slamet Basuk 0 Comments
10 pcs eggs
1000 mlbroth1 tsp shoyu or soy sauce
1 tsp salt1 tsp mirin or sugar
1 tsp dashi no moto (optional)
Mushrooms of your choice
1. Broth: Bring katsuobushi or bonito flakes to simmer for 2-3 hours. Katsuobushi can be replaced with fish bones or chicken bones. For the latter, boil first to make sure the bones are clean and portion the ratio of 1:3 (1 kg bones : 3 litres of water). Cook in low heat for 2-3 hours and then strain.
2. Cool the broth, then break the eggs and put all the ingredients in. Stir and portion it in a chawan or tea cup with the toppings as well. You can also use small bowl for this.
3. Steam the cup in low heat for 10 minutes. For bigger cups, add another 5 minutes. Serve