Easiest Way to Cook Appetizing Osuimono Clear Soup For Girls Day Festival

Without fail recipe ultimate Osuimono - Clear Soup For Girl's Day Festival easy, yummy, practical.

Good Evening every body, at this time you get present recipe Osuimono - Clear Soup For Girl's Day Festival with 12 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 4 stages of easy cooking Osuimono - Clear Soup For Girl's Day Festival.

Ingredients for Osuimono - Clear Soup For Girl's Day Festival

1. Needed : Kombu seaweed.

2. Prepare : packet Bonito flakes.

3. Needed : pieces Dried sliced shiitake mushrooms.

4. Needed : Water.

5. Needed : Salt.

6. Prepare : Mirin.

7. Needed : Soy sauce.

8. Prepare : Edamame, to taste.

9. Prepare : Imitation crab sticks.

10. Needed : Temaribu (decorative dried wheat gluten shaped like little balls), to taste.

11. Prepare : Egg.

12. Needed : Dashi stock granules (per serving).

If all ingredients Osuimono - Clear Soup For Girl's Day Festival it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Osuimono - Clear Soup For Girl's Day Festival

1. Put the water, konbu seaweed, and shiitake mushrooms in a pan and bring to a boil. Take out the konbu seaweed and shiitake mushrooms, add the bonito flakes and simmer for a little bit. Turn off the heat, take out the bonito flakes, and put in the temaribu. Finely chop the simmered shiitake and the crab sticks.

2. Put plenty of water in a separate pan and bring to a boil. Beat 1 egg with 1/2 teaspoons of dashi stock granules, and pour into the water while mixing continuously to make kakitama (beaten egg cooked in liquid). When the egg floats to the surface, scoop out with a tea strainer or slotted spoon..

3. Line a small cup with plastic wrap and put in the crab stick, shiitake mushrooms, edamame and the cooked egg from step 2. Gather the plastic wrap around and squeeze tightly. Close up with a rubber band..

4. Leave like this for about 10 minutes. Open up the plastic wrap and invert the contents into each soup bowl. Ladle in the soup, and serve..

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