For two to one people:
|Usu-dashi (Usu-Dashi concentrate and water mixed at 3:1 ratio)||300cc|
|Potato starch (dissolved with water)||1 table spoon|
|Grated Ginger||as you like|
1) Boil the dashi stock
3) Pour in the beaten egg
Point: The speed is important. Don’t overcook the broth with potato starch and egg. Turn off the heat before the broth gets too thick or eggs too hard.