Japanese Egg Drop Soup (Kakitamajiru)

Ingredients

• 2 cups dashi
• 1 teaspoon soy sauce
• 1 tablespoon sake
• 1/4 teaspoon salt
• 1 teaspoon potato starch or cornstarch mixed with 1/2 tablespoon cold water
• 1 large egg, whisked
• 1/4 cup baby spinach

Instructions

1. 1

   In a small pot over medium high heat, add the dashi, soy sauce, sake, and salt. Stir well and bring to a boil.

2. 2

   Turn the heat down to a simmer, give the potato starch and water mix a stir and stir it into the soup.

3. 3

   Grab some chopsticks and hold them pointing down in the center of the pot, a couple of inches from the soup.

4. 4

   Slowly pour the egg on the chopsticks so it drips into the soup and gradually create a spiral, moving away from the center.

5. 5

   Once all the egg has been poured, wait about 20 seconds and add the spinach.

6. 6

   Stir with a ladle and serve.